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It’s been called the unofficial drink of West Texas dive bars and house parties. Some describe it as a refreshing mashup of a Tom Collins and a margarita.
But any way you mix ranch water—traditionally with some combination of tequila, bubbly water (preferably Topo Chico), fresh lime juice and a splash of simple syrup—it’s on track to become the libation of the summer.
Purists will, no doubt, create DIY versions of the cocktail, just as they have been west of the Pecos River in Texas for decades.