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 | Cointreau triple sec liqueur |
| 1/3 fl oz | Agave syrup |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 2 1/2 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
AKA:
Texas Ranch Water
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. My recipe assumes suitable mineral water is not available so in an attempt to replicate Topo Chico, I 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.
Alcohol content:
- 1.2 standard drinks
- 10.65% alc./vol. (21.3° proof)
- 17.3 grams of pure alcohol
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