Siete

Sid Chi | Portland, Oregon

As Ranch Water has grown beyond its native West Texas, bars across the country continue to make their own spins on the drink. At Holy Ghost in Portland, Oregon, the Siete is the most popular of nine Ranch Water riffs on the menu. “We think of the Siete as a tequila Piña Colada soda,” says bar manager Sid Chi.

Ingredients

Serving: 1

  • 2 ounces coconut-washed tequila (see Editor’s Note)
  • 2 ounces coconut-washed tequila (see Editor’s Note)
  • 1/2 ounce pineapple juice
  • 1/2 ounce pineapple juice
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • soda water, to top
  • soda water, to top

Garnish: salt rim, lime wheel

Directions
  1. Salt the rim of a Collins glass.
  2. Add all ingredients with ice.
  3. Top with soda water, and stir to incorporate.
  4. Garnish with a lime wheel.
Editor's Note

Coconut-Washed Tequila</b
1/4 cup unrefined coconut oil
750 ml bottle of tequila

1. Melt coconut oil in a microwave or a double boiler. Let cool.
2. Add oil and tequila to a large container with a lid. Stir to incorporate.
3. Set in the refrigerator or freezer for 24 hours. After 24 hours, the oil will rise to the top of the container.
4. Using a coffee filter, strain the coconut oil out of the tequila, and funnel the infusion back into the original bottle.

Tagged: fat-washing, ranch water, tequila

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