Austin Restaurant Pioneered Ranch Water, Selling Over 20,000 Annually

Ranch 616 has been serving the Texas classic cocktail since the restaurant opened in 1999.

Jan. 31, 2026 at 4:31pm

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Ranch Water, the crisp tequila and Topo Chico cocktail, has become a national sensation, but it got its start at Ranch 616, an Austin restaurant. The drink was created by the late founder Kevin Williamson as a way to dilute tequila on hunting trips in the 1990s. When Ranch 616 opened in 1999, the signature cocktail was added to the menu and has remained a top seller, with the restaurant selling over 20,000 Ranch Waters in 2025 alone.

Why it matters

Ranch 616's commitment to the original Ranch Water recipe and its role in popularizing the drink beyond Austin have solidified the cocktail's status as a Texas classic. The restaurant's success with the drink highlights the enduring appeal of mission-driven, community-focused establishments that can adapt to changing tastes while staying true to their roots.

The details

At Ranch 616, Ranch Water is made with Sauza Hornitos Reposado Tequila, Patrón Citronge, and fresh lime juice, served with a chilled Topo Chico on the side, just as founder Kevin Williamson intended. The restaurant is the top non-hotel or resort purchaser of Topo Chico in Texas and the second-largest purchaser of Hornitos Reposado tequila statewide.

  • Ranch 616 opened in 1999.
  • In the 1990s, Williamson began diluting tequila with lime and Topo Chico while on hunting trips with his father.
  • In 2025, Ranch 616 sold 20,100 Ranch Waters, averaging around 1,675 per month.

The players

Kevin Williamson

The late founder of Ranch 616 who created the Ranch Water cocktail as a way to dilute tequila on hunting trips in the 1990s.

Pam Blanton

The co-owner of Ranch 616.

Jonathan Hall

The bar manager at Ranch 616.

Arch Manning

The Texas Longhorn quarterback who is a fan of Ranch Water.

Bijan Robinson

The current Atlanta Falcons running back who is a fan of Ranch Water.

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What they’re saying

“Kevin would go hunting with his dad, and they would have a thermos of tequila on ice. Kevin would dilute the tequila with lime and the water in his water bottle. He loved that drink.”

— Pam Blanton, co-owner of Ranch 616

“The most fun I've ever had in Austin is at Ranch 616. We even went there to film because we love it that much.”

— Wynonna Judd

What’s next

The State of Texas officially recognizes National Ranch Water Day each year on April 11 to celebrate the cocktail's origins at Ranch 616.

The takeaway

Ranch 616's enduring success with Ranch Water demonstrates how a locally-rooted, mission-driven business can adapt to national trends while staying true to its community-focused values and original recipes. The restaurant's commitment to quality ingredients and the drink's backstory have helped cement Ranch Water's status as a Texas classic.