For a cocktail once referred to as one “only a local could love,” the dead-simple Ranch Water may seem a surprising candidate for national stardom. But since Punch first reported on the West Texas staple in 2016, the drink has exploded in popularity; it’s now lauded as a better take on hard seltzer, a cocktail “sweeping the nation,” a new muse for the canned cocktail boom, and, for some, the drink of the summer.
Ranch Water has long been beloved in its native Texas, making an appearance on menus at historic destinations and ice houses like the Gage Hotel and Ranch 616. In its
→ Continue reading at Eater