A spare, bone-dry Texan highball: blanco tequila and fresh lime lengthened with sparkling mineral water — traditionally Topo Chico — over ice. It drinks like a margarita stripped of its sweetness and sugar, all minerality and citrus snap. Lore credits parched West Texas ranchers of the 1960s, though its modern revival is often traced to Austin restaurateur Kevin Williamson around 1998.
Garnish: Lime Wedge
Built · Highball · Cubed
build
Fill a highball glass with cubed ice and add the tequila blanco.
add
Add the fresh lime juice.
top
Top with chilled sparkling mineral water (Topo Chico) and give a gentle stir to combine.
garnish
Garnish with a lime wedge.