Name: Original Tequila Sunrise
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Blanco tequila; 15 ml Lime juice; 7.5 ml Grenadine syrup; 2.5 ml Crème de cassis; 2 drop Saline solution 4:1; 100 ml Soda water

Ingredients

1 1/2 fl oz

Blanco tequila

1/2 fl oz

Lime juice (freshly squeezed)

1/4 fl oz

Monin Grenadine Syrup

1/12 fl oz

Crème de cassis liqueur

2 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

3 1/3 fl oz

Thomas Henry Soda Water (optional)

How to make

Glassware

Prepare

Select and pre-chill a COLLINS GLASS.

Prepare garnish of lime wedge.

Method

POUR all ingredients into chilled glass.

FILL glass with ice.

Garnish

Garnish with lime wedge.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Original Tequila Sunrise contains 131 calories

Alcohol content:

1 standard drinks
9.89% alc./vol. (19.78° proof)
14.6 grams of pure alcohol

History

The older of the two versions of the Tequila Sunrise, this one was served and is thought to have been created around 1930 at the Agua Caliente racetrack hotel, spa, and casino resort in Tijuana, Mexico. It is recommended in the Bottoms Up! drinks guide come menu published by the resort and, handily, this vintage publication authenticates the Tequila Sunrise's 1930s connection to Agua Caliente. This describes the Sunrise as being "A Fascinating Tequila Fantasy -- The Drink you can Never Forget -- A Mans Drink -- A Womans Drink."

The birth of this cocktail prior to 1933 is supported by its appearance in Hollywood Cocktails, published in November that year (just before the end of US Prohibition) with a recipe identical to that in the Agua Caliente publication. And as that says, "Under no circumstances alter this order."

THE SUNRISE COCKTAIL
1 Jigger Tequila
½ Lime, squeezed, insert peel
6 Dashes Grenadine
2 Dashes Creme de Cassis
2 Lumps Ice
Serve in a highball glass filled to brim with Roca Blanca water or fizz with seltzer.

Hollywood Cocktails, 1933

The "original" Tequila Sunrise should not be confused with the "Sunrise" in Harry Craddock's 1930 The Savoy Cocktail Book and some other notable vintage tomes. This quite different cocktail is a layered shot comprising equal parts grenadine, crème de violette, Yellow Chartreuse, and triple sec.

Some misguided folk say the Tequila Sunrise was created in the early 1940s by Gene Sulit, a longstanding bartender at the Arizona Biltmore resort's Wright bar where this cocktail is known as a "Biltmore Original Tequila Sunrise," I've not found anything earlier than the 2000s supporting this and although Sulit worked at the resort in the 1930s, its bar was not operational due to Prohibition.

The better known and more recent Tequila Sunrise with orange juice dates from 1970.

Comments & Discussion

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Adrianne Premium Member 2w

Seems like everyone agrees this one is very dry. I do like it, but perhaps subbing for reposado and using a little more grenadine or just sugar might be more my taste. Or you could go the other way and use more lime to make it tarter?

I also can't taste any of the cassis, perhaps upping that a little tiny bit could also help the sweetness matter.

Jon Pidwerbecki 19w

I’m impressed. The Tequila, lime and cassis all shine thru. The subtle smell of the tequila is amazing. I mixed in a glass with ice then top with soda followed by a light stir.
I will add to my list of favorites

Chris Dimal 42w

Bone, bone dry. This one is for the Tequila lovers. It's a weird one for me as a result. I tried all Tequila Sunrise recipes I could find. This version, Anders' version and Difford's 70s Sunrise. All of them fell flat. Eventually I decided to make it pretty much the same way here, but with 7.5ml each of cassis and grenadine (1:1) and 90ml of soda. Not my favourite still, but I do adore it now. I start with a sip or three of the bone dry Tequila and lime, then take a straw and sip the incredibly rich bottom layer. Then it works!

Annechien Premium Member 1y

This is not a sweet cocktail. Flavours are quite subtle. VERY refreshing though. And I love that I can taste the tequila so clearly. I am trying this for the first time on a cool evening but I imagine this would be brilliant on a hot summer afternoon.

John Hinojos Premium Member 4y

I found this outstanding and perfect in a warm afternoon. I hate the overly sweet tequila cocktails. You can taste the tequila. I would agree that you could use reposado if you wanted a stronger tequila taste.
This is very accurate to the drinks I have had in Mexico made for the locals and not the tourist. Cooling and resfeshding which you need in the hot Mexican sun.

John Hinojos Premium Member 4y

Forgot to mention. This is another cocktail that you must use the best quality you can afford. The tastes are pure and one low quality ingredient can ruin this beautifully balanced cocktail.

Jon Pidwerbecki 4y

Overly tart. Adding orange or watermelon juice helps

Edward Cowpe 4y

Engaging history

Andy Parnell-Hopkinson 4y

Underwhelming.

Garret Brough 4y

Try doing 1.5 ounces of reposado tequila, 1/2 ounce of a good quality grenadine and cream de cassis or if you don't have cassis use creme de mure, 3/4 of an ounce of lime juice and a drop of angostura bitters and shake it all together and then top with club soda and a pinch of salt or Topo Chico. This variation comes from Anders Erikson and I found it to be delightful.