In this recipe, the classic tequila sunrise is given a contemporary spin with the addition of muddled chile and charred pineapple. With its fruity-spicy flavor and lovely ombré color, this cocktail is poised to become your favorite party drink. For a tequila sunset, substitute blackberry brandy for the grenadine.
Tequila Sunrise with Pineapple and Jalapeño
- 2 oz. (60 ml) pineapple chunks
- 4 thin slices jalapeño chile
- 4 oz. (125 ml) fresh orange juice
- 2 oz. (60 ml) tequila
- 1/2 oz. (15 ml) grenadine
1. Pat the pineapple chunks dry on a paper towel. In a small fry pan over medium-high heat, cook the pineapple, turning once, until beginning to char, about 3 minutes per side. Remove from the heat and let cool briefly. Reserve 1 chunk for garnish.
2. In a cocktail shaker, muddle the remaining pineapple chunks and 3 of the jalapeño slices. Add the orange juice, tequila and ice. Cover, shake vigorously and strain into an ice-filled highball glass. Slowly pour the grenadine over the back of a spoon into the glass. Garnish with the reserved pineapple chunk and the remaining jalapeño slice. Serves 1.
For updates of our favorite classic cocktails infused with today’s fresh ingredients, check out our book Cocktails: Modern Favorites to Make at Home, by the cooks of the Williams Sonoma Test Kitchen.