Ranch Water Recipe
Corazon blanco, triple sec, fresh lime juice, Topo Chico soda, salt rim
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Ingredients
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Rim & Glass
Cocktail
Method
Rim & Glass
- 1
Prepare glass
Pour the kosher or flaky sea salt onto a small plate to make a shallow bed. Run the lime wedge around the rim of a chilled highball glass to moisten it evenly. Dip the moistened rim into the salt, rotating to coat about half to three-quarters of the rim. Set the glass aside and fill it with about 1 cup of cubed ice.
Cocktail
- 2
Measure and build
In a cocktail shaker (no need to shake with soda), add 2 oz Corazón blanco tequila, 0.5 oz triple sec, and 0.75 oz fresh lime juice. Add a few ice cubes to the shaker, cap, and shake vigorously for 8–10 seconds to chill and lightly dilute the mix.
- 3
Strain and top
Strain the shaken tequila mixture into the prepared salt-rimmed highball glass over the ice. Top gently with 4 oz chilled Topo Chico, pouring slowly to preserve carbonation. Use a bar spoon to give the drink one or two gentle stirs to integrate.
- 4
Garnish and serve
Garnish with a fresh lime wheel or wedge placed on the rim or floated in the drink. Serve immediately with a straw if desired.
