Tequila sunrise

  • Ice
  • 45ml tequila
  • Freshly squeezed orange juice
  • 15ml homemade pomegranate syrup
  • For the pomegranate syrup or treacle
  • 1L pomegranate juice
  • 100g sugar
  • 1 tbsp freshly squeezed lemon juice
1) Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.

For the syrup:

1) Place the pomegranate juice, sugar and lemon juice in a 4L saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 375ml, approximately 50 minutes. It should be the consistency of syrup.

2) Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For the treacle:

1) Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 250ml, approximately 70 minutes. It should be the consistency of thick syrup.

2) Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

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