Ranch Water Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

4 minutes
Total Time

4 minutes

In the early days of Houston’s Rosie Cannonball, former bar manager Sarah Crowl came up with a killer recipe for ranch water, the state’s iconic summer cocktail. While she’s taken her talents to Better Luck Tomorrow, the simple drink remains a mainstay on Rosie Cannonball’s beverage menu, where general manager Christian Tellez uses a combination of blancotequilaand sotol, a spirit distilled from the desert spoon plant, to create an extra earthy layer of complexity. If you can’t get your hands on sotol but want to make ranch water right now, mezcal is a delicious alternative. A muddled orange adds just a hint of sweetness, while the herbed salt blend lends spicy, floral notes to every sip. Any mix of crumbled dried rosemary, dried oregano, dried chamomile, or edible roses will work—at Rosie Cannonball, they also add nepitella, pennyroyal, and safflower. Like most Texans, Tellez loves the lively carbonation thatTopo Chicobrings to ranch water. However, if you can’t find a bottle, thiseasy cocktailwill still be tasty with whatever mineral water you have around.

Ingredients

Makes 1

Herbed Salt

1 tsp. kosher salt

¾ tsp. coarsely chopped or crumbled mixed dried herbs and flowers (such as dried rosemary, dried oregano, dried chamomile, or edible roses)

¼ tsp. Aleppo-style pepper

1 orange wheel

Ranch Water

1 oz. blanco tequila

1 oz. sotol or mezcal

¾ oz. lime juice

4 oz. sparkling mineral water (preferably Topo Chico), chilled

Herbed Salt
Step 1
Stir together1 tsp. kosher salt,¾ tsp. coarsely chopped or crumbled mixed dried herbs and flowers, and¼ tsp. aleppo-style pepperin a small bowl, then pour onto a small plate.
Step 2
Slice1 orange wheelin half; rub the rim of a Collins glass with one half to moisten. Flip glass on its side and roll top through the herbed salt, then add both orange wheel halves to glass.
Ranch Water
Step 3
Muddle orange wheel halves at bottom of prepared glass. Add1 oz. blanco tequila,1 oz. sotol or mezcal, and¾ oz. lime juice. Fill glass with ice, then fill with4 oz. sparkling mineral water, chilled. Stir gently.

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Reviews (2)

As someone who knew the creator (Kevin Williamson) of this cocktail and dined often at Ranch 616 in Austin, it’s home, this is not the authentic recipe. Many knock-offs use tequila, lime juice, and sparkling water, with or without a salted rim. An OK drink but not a real Ranch Water. First, to be authentic, it must be served with Topo Chico, not just any sparkling water. Yes, it matters, just as the water in a scotch or bourbon drink matters. More importantly, the authentic version also contains orange liqueur, just like a margarita. Cointreau is the usual choice. It is essentially a classic marg, served over ice, with or without a salted rim, and a topper of Topo Chico. More refreshing than a marg in the hot Texas summers, and less boozy. The drink is served in a tall Collins glass 2/3rds filled with Tequila, lime juice, orange liqueur and ice, with a bottle of Topo on the side. Salted rim optional. The drinker adds the Topo Chico to taste, refilling as they go until the mix or the bottle are gone. When serving a drink and a bottle is awkward or impractical, you can serve with the Tope Chico pre-poured to the top of the glass about 1/4 - 1/3rd of the volume.
- Motofox
- Austin, TX
- 2/11/2023
This is just so good! The spicy salt really makes it.
- Anonymous
- United States
- 8/18/2022
Nice
- Mathan
- India
- 10/21/2022