Ranch Water Recipe
Tequila, Topo Chico and lime, served with your choice of Socorro, Herradura, Casamigos, Aguasol, or House
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Glass
Optional Seasoning & Bar Tools
Method
Prep & Rim (optional)
rim the glass (optional)
If you want a salted or Tajín rim, rub the lime wedge around the outside lip of a highball or Collins glass, then dip the rim into a small plate with coarse salt or Tajín to coat evenly.
Build the Drink
Fill the prepared glass with large ice cubes or crushed ice to just below the rim (about 1 cup).
Measure 2 oz blanco tequila of your choice (Socorro, Herradura, Casamigos, Aguasol, or House) using a jigger and pour it over the ice.
Add 1/2 oz fresh lime juice (about 1/2 medium lime) directly into the glass. Optionally squeeze the used lime wedge over the drink for extra brightness, then drop the wedge into the glass as garnish.
Top with approximately 4 oz chilled Topo Chico (or another mineral sparkling water). Pour gently to preserve carbonation.
Give the drink one gentle stir with a bar spoon — just 1–2 turns — to slightly mix the lime and tequila without flattening the bubbles.
Finish
Taste and adjust: if you prefer more acidity, add an additional 1/4 oz fresh lime juice; if you prefer more fizz, top with another 1–2 oz Topo Chico.
Garnish with the lime wedge on the rim or dropped into the glass and serve immediately while cold and effervescent.