Mezcal Ranch Water
The smokiest version of Texas's beloved three-ingredient highball. Mezcal swaps in for tequila, layering earthy agave depth beneath crisp sparkling water and a bright squeeze of lime.
- 2 ozmezcal
- 1 ozfresh lime juice
- 4 ozsparkling water
- Lime wheelgarnish
- 1Fill a highball glass with ice cubes.
- 2Pour mezcal and fresh lime juice over the ice.
- 3Top with chilled sparkling water and give a gentle stir.
- 4Garnish with a lime wheel and serve immediately.
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Ranch water was born in the West Texas sun, where ranchers would crack open a Topo Chico sparkling water, take a swig, and top it off with tequila and fresh lime for an on-the-go happy hour. The White Buffalo Bar at the Gage Hotel in Marathon, Texas, is frequently credited with popularizing the modern recipe. As craft mezcal expanded beyond Oaxaca and into American bars in the 2010s, bartenders discovered that mezcal's smokiness added a campfire dimension that made the already-beloved highball feel entirely new. The mezcal ranch water is now a staple at agave-focused bars from Austin to Los Angeles.
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