Ranch Cooler Cocktail

Originating in west Texas, Ranch Water is a summer staple in dive bars surrounded by the red-rocked landscape. 

This cocktail is a slight departure from the standard three-ingredient thirst quencher. The addition of pineapple liqueur, a salty, tart, chile-rimmed glass and mezcal elevate the flavor profile. If you prefer a less smoky flavor, use blanco tequila instead of mezcal; even splitting the base between mezcal and blanco tequila will add depth. For a low ABV version, simply omit the spirit altogether. 

The crucial part of this drink is the Topo Chico, a Mexican mineral water with extremely tight bubbles. Simple to mix and easy to modify, this bubbly cocktail is perfect for a late-night throwdown or a restorative brunch. 

Ranch Cooler

Serves | |

  • Tajín Clásico Seasoning
  • 1 lime wedge, plus ½ lime, divided
  • 1½ oz light-bodied mezcal or blanco tequila
  • ¾ oz pineapple liqueur
  • Topo Chico

| Preparation | On a shallow plate, add Tajín. Using lime wedge, wet the rim of a cocktail glass and press into Tajín to coat. Squeeze half a lime into glass. Add tequila or mezcal and pineapple liqueur and fill with ice. Top with Topo Chico; stir to combine and serve.


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Rogan Howitt is beverage director of Good Spirits Co. in Springfield, Missouri.

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