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.
Serves | 1 |
- 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.