Just Another Monday Morning Pick-Me-Up: Tequila Sunrise

Hair of the Dog is Cookthink’s Monday morning cocktail column by Rob Chirico, the author of the Field Guide to Cocktails. Read more about Rob here.

For purists and reprobates alike, there is only one way to drink tequila — you take a slug of it in one gulp. You may embellish it by licking a spot of salt (traditionally mixed with powdered agave worm) and bite into a wedge of lime. The Tequila Sunrise — yet another in the long procession of cocktails born during the prohibition era — requires more diligence, but not much.

Marion Gorman and Felipé de Alba in The Tequila Book suggest that the Tequila Sunrise was invented at the Agua Caliente racetrack in Tijuana for Californians who spent the night betting on the horses while drinking too much. The blend of tequila, grenadine and orange juice was considered to be a morning pick-me-up, hence the name.

While absolutely plausible, the story may be just one more instance of the need to historicize a cocktail. When you pour in the grenadine, you will notice that it will begin to settle in the bottom of the glass beneath the glowing orange juice, a phenomenon that could have easily inspired its name. Then there is also a Tequila Sunset, which seems to have nothing to do with either theory.

Whereas the standard Tequila Sunrise is served over ice, you may dazzle your friends by pouring it neat. To do this, chill the tequila first in the freezer, and then pour in the o.j. and slowly dribble in the grenadine.

Food Affinities: Mexican dishes like warm black bean dishes, crab tostadas, or chipotle meatballs, are naturals here, but don’t rule out Asian appetizers.

Recipe: Tequila Sunrise (Hair of the Dog)