Many attribute the drink to Kevin Williamson, an Austin restaurant owner, who drank a similar mixture as a young man while hunting with his father.

In 1998, he opened a restaurant with ranch water, a margarita with Topo Chico on the side, which patrons could mix to taste.

The historic Gage Hotel in Marathon, Texas, with which Williamson has worked, also serves ranch water.

[1] Various companies, especially Texas-based ones, market canned ranch waters, often labeled hard seltzers.

[2] The lack of tequila in canned versions has led to backlash from fans of the drink,[3] and a class action lawsuit against Dos Equis claiming false advertising due to a lack of tequila and lime juice in their version.