Pineapple Basil Ranch Water Cocktail
Juicy pineapple, fresh basil, and sparkling mineral water come together for a crisp, light, and refreshing cocktail that delivers tropical flavor with every sip. This is a playful twist on classic ranch water, finished with tequila and zesty lime.
Equipment
- Cocktail shaker
- Muddler
- Jigger
- Citrus juicer
- Fine-mesh strainer
- Tall glass
- Bar spoon
- Ice cubes
- Small plate
- Knife
- Cutting Board
Ingredients
- 2 oz tequila or mezcal for smoky flavor
- 2 oz pineapple juice
- 1 oz fresh lime juice
- 4-5 fresh basil leaves plus extra for garnish
- 1-2 jalapeño slices optional, for heat
- 4 oz Topo Chico or sparkling water
- ice cubes
- tajín for glass rim, optional
- lime wedge for rimming glass, optional
- 1 tsp agave syrup or simple syrup, to taste, optional
Instructions
- Rub the glass rim with lime juice and dip it in tajín if desired.
- Muddle basil and jalapeño in a shaker just enough to release aroma.
- Add tequila, pineapple juice, lime juice, and agave syrup to the shaker.
- Add ice and shake for 10–15 seconds.
- Top with Topo Chico or sparkling water and gently stir.
- Garnish with a basil leaf or lime wheel if desired.
Notes
Tequila blanco offers a clean flavor, while mezcal adds smokiness. Rum can be substituted for a tropical twist. Adjust jalapeño for preferred spice level. For a mocktail, skip the tequila and add extra sparkling water or pineapple juice. To make a pitcher, mix all except sparkling water in advance, then add bubbles before serving for best fizz. Use fresh lime juice and cold sparkling water for best taste.