Tequila Sunrise with homemade grenadine

Votes: 1

18+ Excessive alcohol consumption is harmful to your health!

Time: 5 min.
Complexity: easily
Quantity: 1 cocktail

This recipe isn't just about a delicious cocktail with a delightful gradient reminiscent of a sunrise. It also allows you to make homemade grenadine syrup for a Tequila Sunrise and pomegranate molasses. Both ingredients keep well in the refrigerator and are suitable for other recipes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cocktail

90 ml of tequila
Freshly squeezed orange juice
15 ml homemade grenadine syrup (see recipe below)
Ice

Pomegranate syrup grenadine

4 cups of pomegranate juice
0.5 cups of sugar
1 tbsp. freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tequila, pomegranate molasses, Orange juice

Cooking the dish according to the recipe:

"Tequila Sunrise"

Fill a tall glass with ice. Add tequila. Add enough orange juice to almost reach the rim of the glass; the amount will vary depending on the volume of the glass. Carefully pour the grenadine syrup into the glass and serve. Do not stir.
Homemade garnet syrup grenadine or molasses

Homemade Grenadine Syrup:

Combine the pomegranate juice, sugar, and lemon juice in a 4-quart saucepan and place over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and simmer until the liquid has reduced to 1.5 cups, about 50 minutes. It should have a syrupy consistency. Remove from heat and let cool in the saucepan for 30 minutes. Pour the grenadine syrup into a glass jar and let cool completely before covering. Can be refrigerated for up to 6 months.

Pomegranate molasses:

Combine the pomegranate juice, sugar, and lemon juice in a 4-quart saucepan and place over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and simmer until the liquid has reduced to 1 cup, about 70 minutes. It should have the consistency of thick syrup. Remove from heat and let cool in the saucepan for 30 minutes. Pour the pomegranate molasses into a glass jar and let cool completely before covering. Can be refrigerated for up to 6 months.