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Ranch Water

a ranch water cocktail made using the best recipe

A refreshing cocktail that lives up to its name is Ranch Water. This refreshing beverage, which comes from the Texas plains, is well-liked for its taste, simplicity, and ability to cool you down on a hot day. This is a go-to drink for anyone searching for something light but energetic because it’s made with only a few ingredients. I’ve served a lot of drinks as a bartender, but Ranch Water has a particular place in my heart because of its understated charm and ability to please a wide range of palates.

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Notes on Tasting

With its harmonious blend of lime, crisp tequila, fizzy sparkling water, and crisp lime notes, Ranch Water is a symphony of tastes. It’s a drink that dances across your tongue, leaving you wanting more with its crisp flavor and subtle saltiness at the end. It is a hit for any palate since it has the ideal ratio of tart to refreshing.

Glassware and Equipment

A bar spoon for stirring, a knife for slicing limes, and a jigger for measuring are the essential items needed to produce Ranch Water. A highball glass is the customary glassware. It’s the ideal height and shape to hold this fizzy drink and keep it cold.


  • 2 oz. Blanco tequila
  • 1 oz. Freshly squeezed lime juice
  • Sparkling water (preferably Topo Chico)

Pro Tips

  • Use premium tequila; for a clear, smooth flavor, blanco or silver tequila works best.
  • For the best zesty flavor, squeeze fresh limes.
  • To prolong the coldness of your drink, chill your Topo Chico before using it.
  • To taste, adjust the lime juice and Topo Chico. Some people want it fizzier, while others prefer it tangier.

When to Serve

Serve it for pool parties, summer cookouts, or any outdoor event. It’s also the ideal option for a carefree evening at home when you’re yearning for something energizing and light.

Which Liquor Brands to Choose

The tequila you use has an immense effect on Ranch Water. Brands like Espolòn Blanco, Patrón Silver, and Casamigos Blanco are great options because of their crisp, clean flavors that combine well with lime and sparkling water.

Similar Cocktails

If you love Ranch Water, you might also enjoy these similar cocktails:

  • MargaritaA classic cocktail blending tequila, lime juice, and triple sec, served with a salted rim.
  • PalomaA refreshing mix of tequila and grapefruit soda or juice, garnished with a lime wedge.
  • Tequila Soda: A minimalist cocktail featuring tequila and soda water, garnished with a lime for a hint of citrus.
  • Mojito: Traditionally made with rum, this cocktail combines mint, lime, sugar, and soda water for a refreshing drink.
  • Gin RickeyA gin-based cocktail with lime juice and soda water, offering a botanical alternative to Ranch Water.


Although its exact beginnings are unknown, most people agree that Ranch Water originated in West Texas. This is a straightforward, yet powerful beverage that ranchers and cowboys made to combat the heat. Since then, it has expanded throughout Texas and beyond, emerging as a mainstay for people looking for something to drink.

a ranch water cocktail made using the best recipe

Ranch Water Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 4 votes
Course: Drinks
Cuisine: American
Keyword: blanco tequila, Lime Juice, Ranch Water, Sparkling Water, Tequila
Servings: 1
Author: Paul Kushner
Experience the delightful combination of lime, tequila, and sparkling water known as Ranch Water. A straightforward, refreshing drink ideal for warm days and chilly evenings.


  • 2 oz Blanco tequila
  • 1 oz Freshly squeezed lime juice
  • Sparkling water preferably Topo Chico


  • Fill a highball glass about two-thirds full with ice.
  • Pour in one shot (1.5 oz) of blanco tequila.
  • Squeeze half of a lime into the glass.
  • Top off the glass with sparkling water, leaving some room for bubbles.
Tried this recipe?Leave a comment and let us know how it was!
Ranch Water
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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