What could be more tempting on a sweltering summer day than a fizzy, iced elixir served with a side of folklore? Three ingredients — blanco tequila, fresh lime juice and Topo Chico mineral water — tumbled into an icy glass will set you on the path to bright, bubbly refreshment. Ranch water, often deemed the “unofficial drink of West Texas,” delivers all that and more. Local legend will tell you that the cocktail sprang from the minds of parched West Texas cattle ranchers, who slaked their thirst with a simple trio of tequila, lime juice, and mineral water starting in the 1960s. While that rings true enough, another likely inventor emerged from the Austin restaurant Ranch 616, where owner Kevin Williamson has been pouring his own version of ranch water since 1998. Served with a dash of orange liqueur and a full bottle of Topo Chico on the side for personalized dilution, Ranch 616’s approach points to the endless versatility of the drink. Get the full recipe [HERE](https://www.thekitchn.com/ranch-water-recipe-23309942)