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Ranch Water
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Ranch Water
Photographed in an UB Koto Collins 35cl
| 1 1⁄2 oz | Patrón Silver blanco tequila |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄3 oz | Cointreau triple sec liqueur |
| 1⁄3 oz | Agave syrup |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 2 1⁄2 oz | Thomas Henry Soda Water |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of lime wedge or lime slice wheel.
- POUR first 5 ingredients into glass and stir to combine.
- ADD soda (or sparkling water).
- FILL glass with ice.
- Garnish with lime wedge or slice.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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).
AKA: Texas Ranch Water
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:
One serving of Ranch Water contains 153 calories
Alcohol content:
- 1.2 standard drinks
- 10.65% alc./vol. (10.65° proof)
- 17.3 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Agree about the triple sec. Can leave out and still excellent.