The dog days of summer call for a cocktail that's super-refreshing and as easy-breezy to make as the beach you wish you were sitting on. Nothing fits the bill like Ranch Water, the classic tequila-based cocktail born in West Texas.
I'd never heard of Ranch Water until recently, when I asked friends about their favorite summer drinks from Chattanooga bars. State of Confusion's Ranch Water came up more than once, and once I tried the simple concoction of blanco tequila, Naranja liqueur, fresh lime and Topo Chico sparkling mineral water, it was easy to see why.
"If you're looking for a skinny margarita, try our Ranch Water," says State of Confusion bar manager Montario Washington. "It's just as light, without skipping on flavor."
Ranch Water adds a splash of orange flavor and bubbly Topo Chico to the classic pairing of tequila and lime. It goes perfectly with summer evenings outside and food with Latin American flair, particularly State of Confusion's Mexican Ceviche - also a cult favorite among Chattanoogans.
What you need:
* 1 1/2 ounce blanco tequila
* 1/3 ounce Naranja
* 1/3 ounce fresh lime juice
* Topo Chico
What you do:
1. Pour tequila, Naranja and lime juice in a shaker and fill with ice.
2. Shake vigorously.
3. Strain over fresh ice in a pint glass.
4. Top off with Topo Chico.
5. Garnish with lime wheel.
Staff photo by Troy Stolt / The ingredients for State of Confusion's Ranch Water cocktail