Humans caused climate change, and now the earth is getting hotter than ever, but thankfully humans also invented Ranch Water so we can all cool off as the world tumbles into a full burn.

Ranch Water is basically a lazy margarita in the best way possible, with its origins coming from ranchers in Texas who would quench their thirst with Topo Chico sparkling mineral water and heal their pain by adding a shot of tequila or mezcal — usually served with lime to round it all out.

While we’re not spending a full day in the scorching sun of a desert ranch, sometimes we do some light gardening, and boy does it make me thirsty. Luckily, Matt has created a version of Ranch Water that is sissified and just as refreshing, adding in fresh juice from limes and lemons and a touch of sweetness from cointreau.

The result is a low-proof cocktail that can be enjoyed by the pitcher after a long day. We’ve been doing just that every couple of weeks, and I guarantee you’re going to love this recipe.

Take a look below and make it for yourself!

The Probably This Ranch Water

makes 4-6 servings | takes 5 minutes

1 cup tequila or mezcal

1/2 cup lime juice
1/4 cup lemon juice
1/2 cup Cointreau
Agave nectar or simple syrup to taste, optional
Topo Chico
Crushed ice for serving
Citrus for garnish
In a pitcher, combine tequila, lime juice, lemon juice, Cointreau and agave nectar (if using). Stir well, fill with ice and top with Topo Chico, adding as much or as little as you’d like. We like to use one bottle of Top Chico for this recipe, but for a less boozy cocktail, you could use two or more! Serve over crushed ice, garnish with citrus wheels and enjoy!