Tequila Sunrise

The classic long drink
Tequila Sunrise Cocktail Rezept
leicht (bis 10%)
Prohibitions (1920 - 1933)
Created by:
Bobby Lozoff & Billy Rice
Tequila Sunrise

The first predecessor Tequila Sunrise saw the light of day in the 1920s in the Mexican town of Agua Caliente, a suburb of Tijuana. Due to its proximity to the California border and the prohibition in force in the USA at that time, Tijuana was a popular destination for US citizens. After the abolition of alcohol prohibition in 1933, Tequila Sunrise reached the bars of the United States, where it quickly established itself as one of the most popular long drinks. The long drink takes its name from its color gradient, which is reminiscent of the color mood of a sunset.

The modern version has little in common with the original Tequila* Sunrise recipe. In the twenties, it was already prepared with tequila, but lemonade was added to the glass instead of orange juice. And besides grenadine*, they also built the drink with a dash of crème de cassis. The current variant originated in California in the early 1970s.

  • Prep Time2 min
  • Cook Time3 min
  • Total Time5 min
  • Yield1 jar
  • Serving Size190 ml
  • Energy239 cal
  • Cuisine
    • mexikanisch
  • Course
    • Getränk
  • Cooking Method
    • Shaken


For the tequila sunrise

  • 6 cl tequila
  • 9 cl orange juice (freshly squeezed)
  • 2 cl lime juice (freshly squeezed)
  • 1 cl grenadine
  • 1 cl crème de cassis
  • Ice cube


  • Shaker
  • Crushed ice (optional)
  • Bar strainer*
  • Long drink glass


Fill a highball glass with ice cubes.
Pour the grenadine and crème de cassis over the ice cubes. This is the safe variant for the success of the color gradient. Squeeze one orange and one lime and add to a shaker with crushed ice along with the tequila. Shake well and slowly strain through a bar strainer into the actual glass.
Garnish with a lime or orange wedge. Your Tequila Sunrise is ready

If you take orange and lime juice from the bottle and store it in the refrigerator, you can save the ice in the shaker. The important thing is that you still mix the tequila with the juices outside the glass and then carefully pour it over the ice cubes into the glass.

Grenadine and crème de cassis are often added at the end. While this is the much cooler option as the color gradient develops in the glass, it takes some practice and also depends on the ingredients used. Freshly squeezed orange juice behaves differently than that from the bottle. If you add grenadine and crème de cassis first, you’re on the safe side.

  • Nährwerte

  • 1 servings per container
  • Serving Size190 ml
  • Amount per serving
  • Calories239
  • % Daily Value*Standard DV
  • Total Fat0.3 g78 g0.38%
  • Total Carbohydrate23.5 g275 g8.55%
  • Dietary Fiber0.3 g28 g1.07%
  • Total Sugars15.7 g
  • Protein0.7 g50 g1.4%
  • Calcium9.9 mg1300 mg0.76%
  • Iron0.2 mg18 mg1.11%
  • Potassium180 mg4700 mg3.83%
  • Vitamin A0.009 mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)45 mg90 mg50%
  • Vitamin B1 (Thiamin)0.081 mg1.2 mg6.75%
  • Phosphorus15.3 mg1250 mg1.22%
  • Iodine1.26 mcg150 mcg0.84%
  • Magnesium9.9 mg420 mg2.36%
  • Chloride3.6 mg2300 mg0.16%
  • Alkohol20.1 g

Things to know about Tequila Sunrise

Today, the Tequila Sunrise is probably the most popular of all Tequila cocktails, next to the Margarita and the Paloma and no cocktail menu can be imagined without it.

Today, unfortunately, the drink is far too often disfigured as a tangy juice-tequila* slush and offered and drunk more for its effect than for its taste. At the same time, a well-built sunrise is an exciting and fresh after-work drink. Just try it out. The choice of ingredients and their quality are crucial to the taste of Tequila Sunrise, whether in its modern version with orange juice or in its classic version.

Freshly squeezed juice is crucial

When you walk into a bar, order a Tequila Sunrise, and you see the bartender start to squeeze an orange, you know there’s a true expert at work. Freshly squeezed orange juice is a whole different world in terms of taste, compared to that from the bottle. Store-bought OJ often causes the Sunrise to degenerate into a sticky, sweet sugar concoction.
If he then reaches for a ripe lime and adds a dash of lime juice to your glass, you shouldn’t skimp on the tip. The lime juice provides the necessary acidity, which counteracts the sweetness of the organgenic juice and gives the drink an animating sweetness-acidity interplay. But beware: too much acid quickly makes the long drink tip over.

Ice cubes instead of crushed ice

Tequila Sunrise is built in the glass and not shaken. Only the orange juice-tequila part can be shaken in a shaker* with ice and chilled. It is then poured through a bar strainer* into a fresh glass with ice cubes. This ensures that the ice cubes melt more slowly and the drink is not watered down. At home, you can save this step by putting the ingredients in the fridge beforehand. Ice cubes do not cool as well as crushed ice, but melt significantly slower, thanks to their smaller surface area. For this reason, they keep your drink from resembling diluted orange juice after 5 five minutes.

The right glass for the long drink

The title says it all: as a long drink, Tequila Sunrise is served in a tall long drink glass with a smooth exterior. This has no effect on the drink taste-wise, but provides a nice stage for the color gradient that gave the drink its name.

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