Tequila Sunrise

The Tequila Sunrise was created in the early 1970s by Bobby Lozoff and Billy Rice at the Trident bar in Sausalito, California. The cocktail achieved notoriety after a member of the Rolling Stones—in some tellings it was Mick Jagger, while others have it as Keith Richards—tasted it at a party to kick off The Rolling Stones’ 1972 tour. The band began ordering it at stops across the country and even dubbed the tour “the cocaine and Tequila Sunrise tour,” which helped to propel the drink’s popularity.

In 1973, Jose Cuervo put the recipe on the back of its tequila bottles, and that same year, the Eagles released a song called “Tequila Sunrise” on their “Desperado” album. These infusions into popular culture resulted in the drink going mainstream, and it has been a part of the cocktail canon ever since.

The Tequila Sunrise is easy to make but must be constructed precisely in order to achieve the desired sunrise look. Tequila and then orange juice (fresh is best) are added to a highball glass filled with ice. Grenadine is applied last, but due to its density, it sinks to the bottom, creating a red layer at the base of the glass. If you want to spruce up the drink, skip the bottled bright-red grenadine available on store shelves and try making your own. It’s an easy exercise that’s worth the effort, as it imbues the cocktail with a richer flavor.

You don’t have to be a rock star to enjoy this tequila cocktail. It’s sweet, refreshing, and delicious, so mix one whenever the mood strikes. But putting on a Rolling Stones or Eagles record will really complete that ’70s vibe.

• 2 ounces blanco tequila
• 4 ounces orange juice, freshly squeezed
• 1/4 ounce grenadine
• Garnish: orange slice
• Garnish: cherry

1. Add the tequila and then the orange juice to a chilled highball glass filled with ice.
2. Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect.
3. Garnish with an orange slice and a cherry.

A useful guide turns confusion into a repeatable process. Tequila Sunrise should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Tequila Sunrise.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Tequila Sunrise consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Tequila Sunrise
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish