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Tequila, lime, Topo Chico. A Texas highball that's as much about the mineral water as the spirit.
Typical way it's made: 2 oz tequila, 0.5 oz lime juice, chilled sparkling water to top (Topo Chico by tradition)
West Texas claims it without paperwork: ranchers, oilfield hands, and at least one Austin restaurateur all get credit for topping tequila and lime with Topo Chico somewhere in the last few decades. The formula needed no inventor. It is a hot-country highball whose third ingredient, aggressively carbonated mineral water, does the work a mixer usually would.
Did you know
Topo Chico has been bottled at the same Monterrey spring since 1895, and Texans drank so much of it that Coca-Cola bought the brand in 2017 for a reported 220 million dollars.
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