Strawberry Tequila Sunrise: this spring version of tequila sunrise replaces the traditional grenadine syrup with fresh strawberry puree.
Cinco de Mayo is a big deal in Southern California. I bet gallons upon gallons of margaritas and beers are consumed, along with pounds of chips, guacamole, and tacos! Cinco de Mayo is often mistaken for Mexico’s Independence Day (from Spain), but that’s a different celebration held on September 16.
Cinco de Mayo commemorates the Mexican Army’s victory over the French. Many historians believe that if Mexico had not defeated the French, it’s likely that France would have gone on to aid the Confederacy in the Civil War. Imagine if that had happened?!
Tequila sunrise is one of those classic cocktails (along with screwdrivers, Midori sours, Long Island iced teas) and that I only drank during my early college years. This was before I knew that you could make your own sour mix by simply combining fresh squeezed lime juice, lemon juice, and sugar.
Tequila sunrise at most bars are simply subpar. There is usually so much sweetness from the orange juice and grenadine that any tequila flavor is lost. By using fresh squeezed orange juice and strawberry puree, you can elevate the standard tequila sunrise into a worthy Sunday brunch craft cocktail. Cheers!
Strawberry Tequila Sunrise
Yield: serves 1, multiply as needed
- 1 oz strawberry puree
- 3 oz orange juice
- 1 1/2 oz tequila
- Add strawberry puree to a tall serving glass. Fill with ice. Add orange juice and top with tequila. Stir before serving.
- To make strawberry puree: blend or process ripe strawberries until smooth. Strain, if desired. Keep chilled until ready to use.
The Little Epicurean