Feeling Dehydrated? Quench Your Thirst with a Glass of Ranch Water
One of the absolute most enjoyable parts of being a barware company is the motivation to continually seek out new cocktail recipes for both ourselves and our customers to try. We are fascinated by the creativity of those who have come before us!
Today we are excited to share our latest discovery thanks to another cocktail holiday that is quickly approaching.
April 11th is National Ranch Water Day
Don't be confused by the name! With its combination of tequila, lime, and soda water, this cocktail is about as far from "water" as you can get in flavor. But how, exactly, did this cocktail come to be the "Unofficial Cocktail of West Texas?"
A Kid with a Thermos
Kevin Williamson spent is childhood on the Mexico-Texas border and grew up hunting with his dad, as many boys did. Unlike many boys (we hope, anyway), young Kevin always carried a thermos full of tequila with him on these excursions and, as the hot day wore on and his ice melted, it changed the strong liquor into something much more palatable and thirst-quenching.
As he became a young man of legal drinking age, Mr. Williamson continued to enjoy his slightly watered down alcohol and always add the last few sips of his margaritas into a full glass of ice.
A Man with a Restaurant
In 1998, Williamson opened his first restaurant, Ranch 616, in Auston, TX, and what do you think was on the menu? His very favorite drink, now dubbed "Ranch Water."
But rather than watering down someone's tequila for them, the drink was served as a classic margarita with a glass of Topo Chico (sparkling mineral water bottled in Mexico) on the side.
Not surprisingly, this new drink took a little convincing to get customers to try. The part they liked the best was being in control of how much they diluted their drink.
A Restaurant with A Man
Another name that pops up when you start digging into the history of Ranch Water is the Gage Hotel. The hotel's bar serves its own "Ranch Water" made margarita-style with tequila, Cointreau, and lime, then topped with Topo Chico.
While they believe they were the first to serve it, the hotel owner's daughter doesn't claim they are the originators of the cocktail, In fact, they don't seem to know exactly where it came from! However, it just so happens that they hired Kevin Williamson to redo their kitchen and bar menu the same year they launched it.
We don't think it is all that hard to connect the "olives" here, but we will leave that up to you.
- 2 ounces Hornitos Reposado Tequila
- 1 ounce Patron Citronge
- 1 ounce fresh squeezed lime juice
Add ingredients to a Collins glass, and fill with ice. Serve with a 12-ounce bottle of Topo Chico on the side.