This summer’s light, refreshing go-to drink: Mezcal Ranch Water

Three-ingredient simple to make and absolutely sippable—the Mezcal Ranch Water. Recipe below.

THE OTHER DAY, OVER TEAMS, MY FRIEND PREMA AND I WERE TALKING about our 4th of July weekend plans.  She stood up to show me her flamingo-patterned romper—SUPER CUTE—and said that she was taking the afternoon off to go to the pool. She is so smart. I said one of our daughters was coming to visit and I was looking forward to hanging out with her and sitting on the porch and drinking Ranch Water. “RANCH WATER!” Prema said. “I had it for the first time in Austin over Memorial Day, and I am obsessed! “

Yes. This summer, Ranch Water has become my go-to whenever I want an adult beverage. This is one of those rare, easy, refreshing drinks that is so very simple that it makes no sense the entire country does not know about it.

There’s no drama here, no 23 abstruse ingredients, no high doses of sugar and booze frantically fighting it out in your head. Tequila or mezcal (our choice), fresh lime juice,  ice, top with club soda, that’s it.

Of course, as with most any drink, there are variations, but nothing making it more complicated. Many insist that the only sparkling water to use is Topo Chico, a mineral water bottled in Monterrey, Mexico—see Kitchen Notes on this. We use a lowball rocks glass, but some recommend a highball glass. Others basically say any clean glass you have on hand is just fine. Finally, mezcal or tequila, there’s the amount of liquor in a drink. Many versions use 1-1/2 tablespoons of alcohol. Some up it to 2 tablespoons. We take the low-octane approach, just a tablespoon, to make it daytime (or nighttime) sippable.

In any case, when you want a summer-ready drink that will relax and refresh you and adjust your attitude and make you feel easygoing and relaxed and the most amiable person on earth, this is the cold, crisp ticket.

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Ranch Water

Three-ingredient simple to make and absolutely sippable—the Mezcal Ranch Water.

Course Drinks

Servings 1 cocktail

Ingredients

• 1 tablespoon mezcal or tequila (see Kitchen Notes)
• 1 teaspoon lime juice (see Kitchen Notes)
• ice
• club soda—ideally Topo Chico (see Kitchen Notes)
• a lime wedge or wheel for garnish optional

Instructions

• Put a lot of ice in a lowball glass. Add the mezcal and lime juice. Top up with club soda. Stir lightly with a swizzle stick or a spoon or your finger. Taste—you may want to adjust the volume of lime a tad. Done.
• Sit in the shade, sipping, chilling. You are very intelligent.

Kitchen Notes

Traditionally, ranch water is made with tequila. As Terry says, we like tequila, but we love mezcal, so that is what we used here. These days our go-to is Montelobos Espadin. If you are looking for a modestly priced mezcal that is both sippable and mixable, we recommend trying Banhez Joven or Gracias a Dios.

Lime juice. You can used bottled lime juice in a pinch, but in a recipe like this, which has just a few elements, the integrity of the individual parts really matters, meaning we hope you will use freshly squeezed. Whatever your choice, keep the ratio three parts liquor, one part lime juice.

The classic version of this drink uses Topo Chico soda. If you can find it, buy it! It is lovely. Here in Chicago, it also tends to sell out super fast.