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Sol de Jalisco Ranch Water

A bright and sunny mango cocktail with a spicy twist. This Ranch Water crafted by contest finalist Ben Clark from Portland, OR honors Spanish and Mexican cultures in every sip.

SERVING SIZE:

1.5 oz 1800 Reposado
.75 oz Clarified Saffron-Infused Mango Juice
.75 oz Clarified Lime Juice
.5 Hot Honey Syrup
Splash of Cava
Chili Mango or Saffron Threads for Garnish

Fill a glass with ice. Pour tequila, saffron-infused mango juice, lime juice, and hot honey syrup. Stir and top with a splash of Cava. Garnish: Chili mango or saffron threads. Enjoy!

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Ben Clark from Portland, OR.

With over 20 years in the food and beverage industry, Ben brings a deep-rooted passion for hospitality, craftsmanship, and flavor. A certified sommelier and former chef, Ben spent much of his career in and around the Denver Tech Center food and beverage scene, where he served as Beverage Director and Manager for several high-end establishments. There, Ben developed and elevated sophisticated beverage programs with a focus on quality, creativity, and guest experience.

Now based on the West Coast in the heart of the Willamette Valley, Ben owns and operates En Tirage— a sophisticated and chic Champagne and Cocktail Lounge where my curated craft cocktail program focuses on premium spirits and thoughtful presentation; no well drinks, no shortcuts. Ben uses his background as a chef to drive flavor combinations while bringing in seasonality and a modernist approach.

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