Tequila Sunrise

Fresh, natural ingredients make this Tequila Sunrise balanced and sophisticated. Ivy Mix blends her own grenadine with pomegranate and warm spices, which rounds out the bright orange, both in flavor and color, for a gorgeous brunch drink.
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  • Level: Easy
  • Total: 30 min
  • Active: 5 min
  • Yield: 1 serving
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Pomegranate Grenadine

16 ounces pomegranate juice

1 1/2 cups sugar

1 tablespoon pomegranate molasses

1 teaspoon whole cloves

2 pods star anise

1 orange

Tequila Sunrise

1 1/2 ounces tequila blanco

Ice cubes

3 ounces freshly squeezed orange juice

1/4 ounce freshly squeezed lime juice

1/2 ounce Pomegranate Grenadine

1 lime wheel, for garnish


  1. Pomegranate Grenadine: Into a small pot over low heat, add pomegranate juice, sugar, pomegranate molasses, cloves, and star anise. Use a peeler to shave three long strips of orange peel. Over the pot, bend the peels in half lengthwise to release the citrus oils onto the other ingredients; then add peels to the pot. Stir syrup occasionally just until sugar dissolves, about 2–3 minutes; do not allow the syrup to boil, as the peels will become bitter. After the sugar has dissolved, immediately remove from heat and set aside to cool. Makes about 2 cups. (Note: Pomegranate Grenadine will keep in an airtight container in the fridge for up to 1 week. Ivy Mix recommends adding a shot of vodka to extend shelf life to 2 weeks.)
  2. Assemble: Into a highball glass, add tequila and top with ice cubes. Add orange juice and lime juice, and stir. Add Pomegranate Grenadine by slowly drizzling with one hand while rotating the glass with the other to create a “sunrise” effect. Garnish with a lime wedge and serve.
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