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
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
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.
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.
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.