Ingredients:

  • 1 Tbsp Coarse Sea Salt (or flaky kosher salt, optional, for rimming)
  • 1 oz Fresh Lime Juice (must be fresh-squeezed)
  • 2 oz Blanco Tequila (100% Agave)
  • 1 cup Ice Cubes
  • 4–6 oz High-Carbonation Mineral Water (Topo Chico is traditional)
  • 1 piece Lime Wheel or Wedge (for garnish)

Instructions:

  1. Prep the Salt: Spread the coarse salt onto a small, flat dish, ready for rimming the glass.
  2. Moisten the Rim: Take a fresh lime wedge and rub it around the exterior edge of the glass rim. Only half the rim can be moistened if preferred, to give the drinker a choice.
  3. Salt the Glass: Dip the moistened rim lightly into the salt dish, ensuring an even coating. Set the glass aside.
  4. Add Ice: Fill the prepared glass completely with high-quality, cold ice cubes.
  5. Combine Base: Pour 2 oz of Blanco Tequila directly over the ice.
  6. Add Citrus: Add 1 oz of fresh lime juice.
  7. Taste Test (Optional): Give the mixture a very brief stir to combine the Tequila and lime base, ensuring the initial flavours are balanced.
  8. Top Up: Slowly pour 4–6 oz of cold mineral water (like Topo Chico) into the glass until it reaches the desired level. Pouring slowly helps preserve the carbonation.
  9. Garnish: Place the lime wheel or wedge onto the rim.
  10. Serve Immediately: Ranch Water loses its charm quickly if the sparkling water goes flat, so deliver it straight away while it is maximally cold and fizzy.