A 2021 re-discovery of the late 1960’s or early 1970’s ‘Tequila Sunrise’ cocktail.
What started as a Covid lock-down activity, in the 105-day Sydney second-wave of the Delta-strain, is now a continuing journey through the cocktail’s of the past. This time, the ‘Tequila Sunrise’.
TEQUILA SUNRISE
Variations may have existed in the 1930’s and 1940’s, however the Tequila, OJ and Grenadine variation emerged in either Mexico or the USA in the late 1960’s or early 1970’s.
Immortalized by the Rolling Stone’s ‘Cocaine and Tequila Sunrise’ tour, and the 1973 Eagles’ song of the same name.
Let’s give the ‘Tequila Sunrise’ a 2021 re-discovery.
Make your own ‘mix-at-home’ cocktail the ‘Tequila Sunrise’.
INGREDIENTS
60ml Tequila (Blanco)
120ml Orange Juice (freshly squeezed)
20ml Grenadine (home made)*
GRENADINE SYRUP (for above)
200ml Pomegranate Juice (100% pure)
200gm Caster Sugar
30ml Pomegranate Molasses
05ml Orange Blossom Water (1 teaspoon)
30ml Vodka
Glassware – Highball (or large tumbler)
Preparation – Build (in glass)
Ice – Cubes (fill glassware with ice)
Garnish – Orange Slice (or optional peel or zest)
Cost – $$ (around AUD $87 ea.)
Rating – ⭐⭐⭐ 3-stars (very good)
Lyle’s Rating – ⭐⭐⭐ 3 (average)
Mixed – 22 October 2021
Difficulty to Make – 🍸🍸 (Easy)
LT Number – 071
Invented – around 1972
Home – Mexico and/or USA
METHOD – HOME-MADE GRENADINE SYRUP – Add 200ml pure Pomegranate Juice (about one large Pomegranate in a citrus press or quality bought pure juice), 200gm Caster Sugar, 30ml quality Pomegranate Molasses, and 5ml (one teaspoon) of Orange Blossom Water into a pan. Heat on a low heat, stirring until all of the sugar has fully dissolved (do not let the mixture boil or bubble). Remove and chill, add 30 to 40ml Vodka into the chilled mix to assist in preservation. Should last 3-weeks or more refrigerated and make around 300ml of home-made Grenadine Syrup (enough for around 15 of these cocktails and usable in any other cocktail calling for Grenadine Syrup).
FOR THE COCKTAIL – Fill a highball glass or tumbler with ice cubes. Add 60ml Tequila Blanco, 120ml freshly squeezed orange juice and then last of all 20ml of grenadine to create the ‘sunrise effect’, do not stir and allow the drinker to mix as consumed. Garnish with a half slice of orange or other orange peel or fruit garnish (optional).
HISTORICAL NOTES – The Tequila Sunrise probably started as ‘Armillita Chico’, the 1939 invention of Cocktail writer Charles Baker. Named after a popular Mexican bullfighter, it called for 90ml Tequila, the strained juice of two limes, orange flower water and two-dashes of Grenadine for colour. Very close to the modern-day Tequila Sunrise, except with a different citrus choice.
Then in the early 1940’s, a drink called the ‘Tequila Sunrise’ was created by Gene Sulit, bartender at the Arizona Biltmore Hotel’s Wright Bar. It was Tequila and Lime Juice based, but called for Créme de Cassis for it’s ‘sunrise’ colour and also had the addition of soda water. A very similar Créme de Cassis recipe is found on page 43 of Bill Kelly’s 1946 book, ‘The Roving Bartender’ that also has the addition of seltzer (soda water), and suggests that the cocktail is a “favorite in Tijuana”.
The ‘Tequila Sunrise’, we know today most likely arrived during the 1960’s. As the rock-and-roll history goes, music promoter Bill Graham took the Rolling Stones to the Trident in Sausalito, California in 1972. Bartender Bobby Lozoff suggested, “have you ever tried this drink, the ‘Tequila Sunrise’?” and the rest, as they say, is history. The Rolling Stones had their ‘Cocaine and Tequila Sunrise‘ tour, and in 1973 the Eagles had a hit with the song ‘Tequila Sunrise’ on their album ‘Desperado’. These mixes were all the classic, built in the glass, Tequila, Orange Juice and Grenadine mix.
In 1973 Jose Cuervo added the recipe on the back of their Tequila bottles. The cocktail itself is credited with a significant rise in Tequila sales during the 1970’s.
THE OFFICIAL MIX – The ‘Tequila Sunrise’ cocktail appears in the International Bartender Association’s (IBA) ‘Contemporary Classics’ listing, here. The recipe calls for 45ml Tequila and 90ml of fresh orange juice and 15ml of grenadine, made in a highball glass filled with ice cubes, with the grenadine added last and un-stirred, garnished with a half orange slice or orange zest.
TASTING NOTES – The taste is a refreshing combination of Tequila and cold orange juice. The Grenadine adds some further sweetness and pomegranate notes. Freshly made Grenadine might loose some ‘red colouring’, but improves the flavour of the drink. A pleasant refresher in warm weather.
LOCKTAIL CHANGES – My only change is slightly more Tequila for a home-made cocktail and the use of home made Grenadine, as originally used in the ‘Bacardi Cocktail’ mix, Locktail No.39.
YOUR LOCKTAIL EXPERIENCE – If you’d rather taste than read, I am progressively building an ingredient list and other sourcing information on this site. I will re-use ingredients where I can (good for my budget too), so that the cost goes down overtime if you are ‘playing at home’.
Let me know what you think.
Cocktails you’d like reinvented.
Recipes you’ve tried and your ‘score’.
This is first cocktail from the 1961-1970 bracket of ‘Locktail’ remixes. Full list in the index.
Lockdown Cocktails 