Introducing 'Ranch Rosé,' Ranch Water's Sophisticated Cousin

Imagine yourself on a sun-kissed cattle ranch in West Texas circa the early 1960s. The air is hazy with dust, the sound of cowbells echoing in the distance. A group of cowboys break away from their labor and sip on a refreshing drink that would soon become a cocktail staple: ranch water.

A tequila highball that combines fresh lime juice and sparkling water, this Texan thirst quencher has since remained a modern mixologist's playground for flavorful riffs. As a result of more and more bars and cocktail connoisseurs tweaking the classic recipe, we can now enjoy the drink's colorful, sophisticated cousin.

Introducing ranch rosé, a refreshing and floral twist on the classic tequila cocktail. Houston bar Eight Row Flint has helped the classic ranch water recipe "blossom" by adding a splash of Lillet Rosé (a French aperitif that imparts subtle floral flavors), housemade lime juice, and blood orange syrup. In doing so, they've turned this rough-and-tumble drink into a sophisticated sipper.

While ranch rosé might be new, the bar's unique variety of ranch waters is not. The Houston hotspot is also well-known for serving unique Mexican spirits and nearly 100 varieties of whiskeys and bourbons. 

However, when speaking with Eater Houston about the bar's recent expansion with a second location, co-owner Morgan Weber said the team "really wanted to deviate in a different way for some of the more reinvented takes on classic cocktails." And thus, ranch rosé was born.

As the name suggests, this mesmerizing cocktail boasts a delightful pink hue and is infused with gentle floral notes thanks to the addition of French rosé wine. But before digging too deep into this blossoming beverage, let's quickly recap the ingredients of a classic ranch water recipe, the epitome of southwestern sophistication, boasting a refreshing balance of tart and sweet flavors. 

Made with blanco tequila, Topo Chico mineral water (which has recently expanded its hard seltzer lineup), and freshly-squeezed lime juice, ranch water cocktails are perfect for sipping on porches and patios. Ranch rosé is equally as refreshing and uses many of the same ingredients as its base. 

As mentioned, Eight Row Flint relies on a housemade clarified lime juice for its citrus base. They then add a splash of Lillet Rosé, a bright and sophisticated 17% ABV apéritif wine that delights the senses with its light berry, orange blossom, and grapefruit aromas. Its fresh and fruity taste is initially slightly acidic but finishes with a smooth and surprisingly comforting sensation. This makes it a great addition to classic ranch water as it livens it up and complements the lime juice's natural acidity.

Let's not forget about the blood orange syrup, which adds a burst of sweetness and tart citrus flavors that will make your taste buds dance with joy (Texas two-step style, of course).

Scorching summers aren't specific to the south, which means you don't have to live in Texas to benefit from a frozen version of this rosé-filled ranch water. Eight Row Flint's Heights menu features a frozen variation of ranch water boasting Mexican sotol and blanco tequila, alongside grapefruit liqueur, lime and grapefruit juices, and lime oleo. So why not turn the new ranch rosé into an icy summer treat, too? 

Simply follow the classic recipe and pulse the ingredients in a blender with crushed ice. Alternatively, you can freeze the disparate cocktail ingredients in Ziploc bags and combine them together in a blender when it's time to serve your cocktails so as not to dilute them. In an interview with Liquor.com, drink scientist and author of "Liquid Intelligence" Dave Arnold suggested this method yields a better texture that's "not achievable using a machine or a blender [alone]."

The key here, though, is to adjust the ABV (alcohol by volume) since alcohol has a lower freezing temperature than water. To keep your drink from turning into soupy sludge, aim for about 10 to 15% ABV. Garnish the delicious drink with dried blood oranges to complement the blood orange syrup, or stick with the original recipe's suggestion of dried rose petals. 

Don't get it right the first time? Well, gosh darn, you'll just have to keep experimenting until you do — and enjoy sampling more ranch rosé along the way. Yeehaw!