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.
Espita’s Ranch Water
James Simpson | Washington, D.C.

Ingredients
Serving: 1
- 1 1/2 ounces tequila, preferably Cascahuín Plata
- 1/2 ounce Combier Pamplemousse Rose liqueur
- 1 ounce fresh grapefruit juice
- 1/4 ounce fresh lime juice
- 1 bar spoon cane sugar
- 3 ounces Topo Chico, to top
Directions
- Add the first five ingredients to a tall Collins glass.
- Stir to combine, and add ice.
- Top with Topo Chico.