Espita’s Ranch Water

James Simpson | Washington, D.C.

photo: Lizzie Munro
Ranch Water Recipe

At the Washington, D.C., restaurant Espita, beverage director James Simpson adds a grapefruit liqueur and fresh grapefruit juice to Ranch Water, the West Texas staple. At the restaurant, a mini Topo Chico bottle accompanies the drink, so that guests can add the mineral water à la minute.

Ingredients

Serving: 1

  • 1 1/2 ounces tequila, preferably Cascahuín Plata
  • 1 1/2 ounces tequila, preferably Cascahuín Plata
  • 1/2 ounce Combier Pamplemousse Rose liqueur
  • 1/2 ounce Combier Pamplemousse Rose liqueur
  • 1 ounce fresh grapefruit juice
  • 1 ounce fresh grapefruit juice
  • 1/4 ounce fresh lime juice
  • 1/4 ounce fresh lime juice
  • 1 bar spoon cane sugar
  • 1 bar spoon cane sugar
  • 3 ounces Topo Chico, to top
  • 3 ounces Topo Chico, to top

Directions
  1. Add the first five ingredients to a tall Collins glass.
  2. Stir to combine, and add ice.
  3. Top with Topo Chico.

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