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Ranch Water
This ranch water recipe from Houston’s Rosie Cannonball brings sotol or mezcal and a spiced, herbal salt to the refreshing tequila highball drink.
👥 1 Servings⏱️ Prep & Cook: 4 min🔥 Cook: 4 min👤 Sarah Crowl📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Herbed Salt
2
Stir together 1 tsp. kosher salt, ¾ tsp. coarsely chopped or crumbled mixed dried herbs and flowers, and ¼ tsp. aleppo-style pepper in a small bowl, then pour onto a small plate.
. kosher salt1 tsp
3
Slice 1 orange wheel in half; rub the rim of a Collins glass with one half to moisten. Flip glass on its side and roll top through the herbed salt, then add both orange wheel halves to glass.
orange wheel1
4
Ranch Water
5
Muddle orange wheel halves at bottom of prepared glass. Add 1 oz. blanco tequila, 1 oz. sotol or mezcal, and ¾ oz. lime juice. Fill glass with ice, then fill with 4 oz. sparkling mineral water, chilled. Stir gently.
orange wheel1. blanco tequila1 oz. sotol or mezcal1 oz. sparkling mineral water (preferably Topo Chico), chilled4 oz
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