Cucumber Jalapeño Ranch Water Cocktail
This light, crisp cocktail brings together fresh cucumber, a little jalapeño heat, blanco tequila, bright lime, and sparkling mineral water for a bubbly, refreshing sip—perfect for warm days or when you want a little kick in your ranch water!
Equipment
- Highball glass
- Cocktail shaker
- Muddler
- Strainer
- Jigger
- Small knife
- Cutting Board
- Bar spoon
- Ice cubes
Ingredients
- 2 oz blanco tequila Casamigos Blanco or silver tequila
- 0.5 oz fresh lime juice
- 3-4 slices cucumber thinly sliced
- 2-3 slices jalapeño seeds removed for less heat
- 4-6 oz sparkling mineral water Topo Chico preferred
- ice cubes
- rosemary sprig optional, for garnish
Instructions
- Toss cucumber and jalapeño slices into your cocktail shaker.
- Muddle gently to release flavor, but don’t pulverize.
- Pour in tequila and fresh lime juice.
- Add ice, then shake for about 10 seconds.
- Strain everything into a highball glass filled with fresh ice.
- Top off with sparkling mineral water.
- Stir lightly with a bar spoon to blend.
- Garnish with a cucumber slice or rosemary sprig if desired. Serve immediately.
Notes
Use blanco tequila for a clean, bright flavor. Topo Chico is best for fizz, but any sparkling mineral water works. For extra heat, leave jalapeño seeds in or add another slice. A splash of agave syrup can sweeten it. Always serve ice-cold for the freshest flavor and bubbles.