Jeez, I haven't done a cocktail review since before I left for England! It's about time I got this column back up and running.
I'll make it easy on you folks who are just joining us, and some of you who might have been away for a while. This isn't some über-complex tropical drink with fifteen ingredients; an apéritif with a name longer than your arm; or any obscure cordial. This is just a nice, simple, easy, and aesthetic cocktail.
And a damn good Eagles tune, too.
I'll make it easy on you folks who are just joining us, and some of you who might have been away for a while. This isn't some über-complex tropical drink with fifteen ingredients; an apéritif with a name longer than your arm; or any obscure cordial. This is just a nice, simple, easy, and aesthetic cocktail.
And a damn good Eagles tune, too.
- 1½ ounces tequila
- 4 ounces orange juice
- 2 teaspoons grenadine
In a mixing glass half-filled with ice cubes, add the tequila and orange juice. Drop the grenadine into the center of the drink.
In essence, you're taking advantage of a very simple property of liquids: density. Because grenadine is more dense than orange juice, it settles down and lays on the bottom of the glass, forming a thin red layer below the yellowish-orange of the orange juice. The result, if you're not a total klutz, exactly resembles the hues of a typical Southwest sunrise.
Pretty neat, huh?
The libation itself is a timeless classic. The orange juice perfectly offsets the tang of tequila, without obscuring it completely; while the grenadine adds subtle berry overtones and a sweeter finish. It's a spicy-sweet kick, especially on a hot summer's day (though maybe not at sunrise).
Unlike most of the other cocktails I've posted up here, I've heard vague rumors of the tequila sunrise's origin. Apparently there was this bartender somewhere in Arizona who stayed up drinking with his customers all night. The bar owner came in at dawn and demanded to know what in hell the bartender thought he was doing. The bartender, though thoroughly drunk, snatched up some ingredients, poured them, and told his boss he was busy working on a new drink. The owner tried it and was so impressed that the bartender kept his job, and the drink became a legend.
Variants include the Tequila Sunset (where blackberry brandy is substituted for the grenadine, lending purplish evening tones to the beverage); and the Tequila Moonrise, one sweet mother of a cocktail (containing a whopping seven ounces of alcohol) with tequila, light rum, dark rum, lime juice, lemon juice, sugar, and ale. I used to serve those up as the starting round at my cocktail parties in South Korea. That got us in the mood right quick.
In essence, you're taking advantage of a very simple property of liquids: density. Because grenadine is more dense than orange juice, it settles down and lays on the bottom of the glass, forming a thin red layer below the yellowish-orange of the orange juice. The result, if you're not a total klutz, exactly resembles the hues of a typical Southwest sunrise.
Pretty neat, huh?
The libation itself is a timeless classic. The orange juice perfectly offsets the tang of tequila, without obscuring it completely; while the grenadine adds subtle berry overtones and a sweeter finish. It's a spicy-sweet kick, especially on a hot summer's day (though maybe not at sunrise).
Unlike most of the other cocktails I've posted up here, I've heard vague rumors of the tequila sunrise's origin. Apparently there was this bartender somewhere in Arizona who stayed up drinking with his customers all night. The bar owner came in at dawn and demanded to know what in hell the bartender thought he was doing. The bartender, though thoroughly drunk, snatched up some ingredients, poured them, and told his boss he was busy working on a new drink. The owner tried it and was so impressed that the bartender kept his job, and the drink became a legend.
Variants include the Tequila Sunset (where blackberry brandy is substituted for the grenadine, lending purplish evening tones to the beverage); and the Tequila Moonrise, one sweet mother of a cocktail (containing a whopping seven ounces of alcohol) with tequila, light rum, dark rum, lime juice, lemon juice, sugar, and ale. I used to serve those up as the starting round at my cocktail parties in South Korea. That got us in the mood right quick.


