How to Make a Tequila Sunrise
There’s a new twist on an old favorite that’s easy to do and it will set your senses on fire. We’re going to take a traditional tequila sunrise and crank up the heat with fresh ingredients, and Mexican spices.
We’ll serve it up with the dessert grenadine spite with cinnamon and cayenne pepper. Get your shaker already let’s start with the soul of this drink, tequila.
Tequila, is one of the staples of any home bud. The old school recipe calls for a silver tequila, but we’re going to use an ounce and half of Reposado, darker tequila that’s been aged in oak. This is going to give our drink more debt. Then squeeze in three ounces of fresh orange juice using fresh oranges cuts down on the sugar and gives it a brighter, fresher flavor.
Shake it hard for at least to 20 counts. We want to get this baby cool. Before we pour our drink we need to dress the glass. On a small flat plate splash in three tablespoon of sugar, have a teaspoon of sea salt, a quarter teaspoon of ground cinnamon and about five dashes of cayenne pepper or more if you can take the heat, and add your dry orange zest. Makes some grind this concoction together with the pesto or the back of the spoon until it looks like dessert sand.
Take a wedge of orange, rounded around the outside of the glass that’s so then we’re going to dip that side into our sweet and spicy blend. Keep that ribbon on the outside of the glass, so it doesn’t fall down into the drink.
Then we pour it into our glass with the beautiful dessert Rim. Now we’re going to make the sunrise and for that we need grenadine. Measure three quarters of an ounce of this slightly sweet grenadine and pour very slowly down the side of the glass like so, and garnish with an orange wheel. Gorgeous tequila sunrise in the dessert.
Let’s give this a little stir and mix up the flavors. Alright, sweet orange is balance by the tart pomegranate, and among the ring the cinnamon and the cayenne just brings up the heat. This is a great drink.
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