It is so easy to make homemade ranch water at home. All you need is Topo Chico, tequila, and a fruit juice of your choosing. You’ll never buy the canned stuff again!
Easy Homemade Ranch Water
Get ready to mix up the easiest and most refreshing summer cocktail. All you need is Topo Chico, tequila, and a little bit of fruit juice to make ranch water. PS: there are no cocktail glasses involved as you make this drink right in the Topo Chico bottle
What is ranch water?
Ranch water is a cocktail that typically combines tequila, Topo Chico (or another sparkling water), a lime slice, and is often flavored with a fruit juice.
What does ranch water taste like?
Ranch water will take on the flavor of whatever fruit juice you’re using. It’s a refreshing cocktail that is light and refreshing.
Why you’ll love it!
Easy to make!
All you need is 4 ingredients.
Tastes better than store-bought!
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Ranch Water Ingredients
12 oz. bottle of Topo Chico: we recommend chilling your Topo Chico before starting this recipe! Ranch water purists will argue that Topo Chico is the only recommended sparkling water to be used, but feel free to sub for your favorite sparkling water if you don’t have Topo Chico on hand.
High-quality tequila: you’ll need 1.5 oz. of tequila. We recommend high-quality tequila for optimal taste.
Fruit juice: you’ll need 2-3 oz. of fruit juice. We’ve tested this with mango, orange, and cranberry juice. Let us know if you try another variety that you love!
Lime wedge: slice your lime wedge thin so you can fit it in the Topo Chico bottle!
Buy a case of crisp Topo Chico to have on hand for this easy ranch water recipe.
How to Make Ranch Water
Take a sip of topo chico
Drink about 5 oz. of Topo Chico from the bottle (just below the circular Topo Chico sticker). This will leave enough space for tequila and juice!
Add tequila and juice
Add the tequila and mango juice straight into the bottle. Do not shake it or add a straw to the glass bottle to mix it as it will bubble over.
Add lime wedge & enjoy!
Gently add the lime wedge into the bottle and enjoy immediately. Cheers!
Flavor Variations for Ranch Water
This is the fun part! Feel free to use our ranch water recipe to inspire any flavor variation your heart desires. Simply sub 1:1 the 2 oz. of mango juice for any other fruit juice of your choice. Some of our faves include:
- Orange juice
- Cranberry juice
- Grapefruit juice
- Watermelon juice
You can also swap the tequila out for another liquor such as vodka.
Top Tips for Ranch Water
Pouring into a tall glass: don’t want to drink your ranch water right out of the bottle? No problem! Feel free to make and serve this cocktail in a tall glass.
Don’t shake the bottle: because Topo Chico is a sparkling water, any shaking or jostling the bottle will cause the bottle to overflow. No one wants a spilled ranch water!
Don’t add a straw to the bottle: if you like drinking your cocktails from a straw, we recommend serving it in a tall glass instead of the Topo Chico bottle as adding a straw to the bottle will cause it to overflow.
This ranch water is best served immediately before the Topo Chico loses its fizz. If you’re planning to serve over a longer period of time (or serve a crowd!), keep the Topo Chico bottles sealed and chilled next to a pitcher of chilled mango juice and a bottle of tequila.
Ranch Water Recipe
- 12 oz. bottle Topo Chico cold
- 1.5 oz. high-quality tequila
- 2-3 oz. fruit juice (mango, orange, cranberry, etc.) we used mango
- 1 lime wedge sliced thin
- Drink about 5 oz. of Topo Chico from the bottle (just below the circular Topo Chico sticker).
- Add the tequila and mango juice straight into the bottle. Do not shake it or add a straw to the glass bottle to mix it as it will bubble over.
- Gently add the lime wedge and enjoy immediately.
Tips & Notes
- We have tested this recipe with lime juice and mango juice. Feel free to use a fruit juice of your choosing.
- Option to pour all of the ingredients into a tall glass.
- Do not shake the bottle of Topo Chico to mix the ingredients, it will overflow.
- Do not add a straw to the Topo Chico, it will overflow.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.