Nathan Elliott, the head bartender at Portland, Ore.’s Bacchus Bar in Kimpton Hotel Vintage, keeps the Tequila Sunrise on regular rotation on his menu. “When this cocktail is made properly, with fresh ingredients and a high-quality tequila, it can be a true thing of wonder,” he says.
This recipe originally appeared as part of “The Tequila Sunrise Is So Much Better Than It Needs to Be.”
- 1 1/2 oz Espolón reposado tequila
- 3 oz Fresh Cara Cara orange juice
- 1/4 oz Spiced grenadine*
- Garnish: Dehydrated orange wheel
- Garnish: Maraschino cherry
Add the tequila and juice into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Carefully pour the grenadine down the inside of the glass to allow the drink to layer, creating a "sunrise."
Garnish with a dehydrated orange wheel and maraschino cherry.
*Spiced grenadine: Bring 2 cups POM Wonderful 100% pomegranate juice to a boil, then reduce heat. Stir in 2 cups sugar, 2 oz pomegranate molasses, 1 tsp orange blossom water, 4 star anise, 1 tbsp whole allspice, 1 tsp whole pink peppercorn and 1/4 tsp sea salt. Allow spices to steep for 15-20 minutes. Strain and bottle. Allow to cool in the fridge before using.