Serve in aCollins glass
How to make:
POUR grenadine and cassis into ice-filled glass. SHAKE other ingredients and carefully strain into glass to sit on red base layer (to create a sunrise effect).
|1⁄6 fl oz||Giffard Grenadine Syrup|
|1⁄6 fl oz||Lejay Creme de Cassis (18%)|
|1 1⁄2 fl oz||Patron Reposado Tequila|
|3⁄4 fl oz||Pierre Ferrand Curacao|
|1⁄2 fl oz||Freshly squeezed lime juice|
|2 1⁄2 fl oz||Freshly squeezed orange juice|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Tequila and zesty citrus with a sweet treat at the bottom.
Created in 1969 by Bobby “Robert” Lozoff, when a rookie 22 year-old bartender working at the Trident in Sausalito, California, USA.
The Trident, known for its attractive waitresses, was popular with rock ’n’ roll stars and one Monday night in June 1972, when the Trident was normally closed, it was the venue for an intimate Rolling Stones American Tour kick-off party. While Mick Jagger was at the bar waiting for Lozoff to make the Margarita he’d just ordered, Lozoff asked if he had ever tried a Tequila Sunrise. Jagger replied “no.” So, Lozoff made one of his signature drinks. Jagger loved the taste and that it was simple enough for the band to make while on tour. In chapter nine of Keith Richard’s 2010 book Life, he says “The ’72 tour was known by other names—the Cocaine and Tequila Sunrise tour.” The drink’s notoriety led its being printed on the back label of Jose Cuervo bottles. Then, in April 1973, the Eagles released their song Tequila Sunrise.