Tequila Sunrise
Total:
5 min
Active:
5 min
Yield:
1 serving
Level:
Intermediate
Total:
5 min
Active:
5 min
Yield:
1 serving
Level:
Intermediate

Ingredients

  • Ice
  • 1 1/2 ounces tequila
  • Freshly squeezed orange juice
  • 1/2 ounce homemade pomegranate syrup, recipe follows
Pomegranate Syrup or Molasses:
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice

Directions

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. 

Pomegranate Syrup or Molasses:

For Syrup: 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 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. 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 Molasses: 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 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. 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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