Ranch Water

Difford's Guide
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Serve in a

Collins glass

Photographed in an

UB Koto Collins 35cl

Garnish:

Lime slice wheel or lime wedge

How to make:

POUR first 5 ingredients into glass and stir to combine. Fill glass with ice, top with soda/sparkling mineral water and briefly stir.

1 1/2 fl oz Patrón Silver blanco tequila
3/4 fl oz Lime juice (freshly squeezed)
1/3 fl oz Triple sec liqueur (40%)
1/3 fl oz Agave syrup
4 drop Difford's Saline Solution (or ½ pinch salt)
2 1/2 fl oz Thomas Henry Soda Water
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AKA:

Texas Ranch Water

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Review:

This refreshing Rickey-style cocktail is best made as per the original recipe, with a slightly salty sparkling mineral water such as Topo Chico. Our recipe assumes a suitable mineral is not available so in an attempt to replicate Topo Chico, we have added a few drops of saline solution (or a pinch of sea salt) to soda water (club soda).

History:

Kevin Williamson is widely credited with creating this cocktail which has become something a staple across the state of Texas. He says the drink has been on the menu of his Ranch 616 Restaurant in Austin, Texas, USA since they opened in 1998.

The White Buffalo Bar at the Gage Hotel in Marathon, Texas is also associated with this cocktail's origin and Williamson says that it was his team who introduced the cocktail to Gage Hotel.

Nutrition:

There are approximately 153 calories in one serving of Ranch Water.

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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