Best Tequila Sunrise Recipes

TEQUILA SUNRISE

Steps:

• Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

TEQUILA SUNRISE COCKTAIL

Steps:

• Fill a highball glass with 1 1/2 cups ice and set aside.
• Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle.
• Stir before drinking.

TEQUILA SUNRISE

Steps:

• Pour the grenadine into the base of a tall glass and set aside. Fill a cocktail shaker with ice and add the tequila, triple sec and fruit juices. Shake until the outside of the shaker feels cold.
• Add a few ice cubes to the serving glass then carefully double strain the cocktail into it, trying not to disturb the grenadine layer too much. Add more ice if needed to fill the glass then garnish with a cherry on a stick or cocktail umbrella.

TEQUILA SUNRISE

Steps:

• In a highball glass filled with ice, pour in the tequila and orange juice. Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry.

MANGO TEQUILA SUNRISE

Steps:

• Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).

SPICY TEQUILA SUNRISE CHICKEN WINGS

Steps:

• Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade.
• Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack.
• Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.

TEQUILA SUNRISE FREEZER POPS

Steps:

• Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
• For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
• For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
• Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners' sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
• Remove the whipped cream and grenadine gelatin from the refrigerator.
• Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
• Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.

SPICY TEQUILA SUNRISE

Steps:

• For the spicy tequila: Pour the tequila into a small jar and add the jalapeno. Cover and let sit overnight or up to 2 days if you want it really spicy. Strain, discarding the jalapeno. Cover and store in a cool, dark place.
• For the spicy tequila sunrise: Fill a tall glass with ice. Pour in the orange juice and spicy tequila. Slowly pour in the grenadine and watch it sink to the bottom; do not stir. Garnish with the orange and jalapeno slices and a cherry.

TEQUILA SUNRISE

Steps:

• Place ice in a Collins or highball glass. Pour the tequila and orange juice into the glass. Slowly pour grenadine over a bar spoon into the center of the drink. Garnish as desired.

TEQUILA SUNRISE ICE POPS

Steps:

• In a large measuring cup combine canberry juice cocktail, lime juice, and honey; using 8 plastic frozen pop molds or 3-ounce paper cups, pour 4 teaspoons of the juice mixture into the bottom of each mold; freeze for 1 hour or until firm but NOT hard.
• In another liquid measuring cup combine orange juice and tequila; carefully pour orange juice mixture over cranberry mixture.
• Cover paper cups with foil and insert wooden craft sticks into cups or insert pop mold sticks into pop molds; freeze overnight, Remove pops from molds or tear off paper and remove foil before serving.

PEACHES AND TEQUILA SUNRISE SAUCE

Steps:

• In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.

TEQUILA SUNRISE CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8x4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.
• In food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.
• In small bowl, combine all filling ingredients; beat on low speed until mixed. Beat on medium speed until creamy. Add to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1 1/2-inch) balls onto waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top 1/2 inch of each lollipop stick into melted coating and insert 1 inch into each cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into styrofoam block. Let stand until set.
• In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Place in styrofoam block. Let stand until set.

TEQUILA SUNRISE SANGRIA

Steps:

• Slice half the orange into circles then slice in half to form half moons. Squeeze the second half into a large pitcher filled with ice. Do the same with the lime. Add the Prosecco, soda, and tequila to the pitcher and gently combine. Add fruit and serve.

TEQUILA SUNRISE

Steps:

• In a large pitcher stir together well the tequila, the orange juice, and the grenadine. Divide the drink among 6 glasses filled with ice cubes. Garnish the drinks with the orange slices.

TEQUILA SUNRISE COCKTAIL

Steps:

• In a large pitcher, combine orange juice and tequila. In each of six glasses, place 3 tablespoons pomegranate juice, then ice, then tequila mixture. Serve, stirring just before drinking.

CHICKEN TEQUILA SUNRISE

Steps:

• Preheat oven to 425 degrees.
• Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
• Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
• Remove from oven and pour off fat.
• Place onion slices under chicken pieces.
• Combine remaining ingredients and pour over chicken.
• Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.

SPICY TEQUILA SUNRISE MARINADE

Steps:

• 1. Whisk all ingredients together in a bowl until smooth.
• 2. Place meat into a large sip-lock type plastic bag and pour marinade over.
• 3. Seal and marinade for desired length of time. (usually 4 hours to overnight).

TEQUILA SUNRISE LAMB CHOPS WITH MANGO SALSA

Steps:

• Mix dressing mix, 1/2 cup oil, vinegar, tomato juice, tequila, 1/4 cup honey, worcestershire sauce and red pepper until blended. Pour 3/4 cup over chops in shallow dish; turn over to evenly coat. Refrigerate remaining dressing mixture for later use. Refrigerate chops 2 hours to marinate.
• Meanwhile, combine remaining honey, remaining oil, mangos, pineapples, onions and jalapeño peppers. Refrigerate until ready to use.
• Heat grill to medium heat. Remove chops from marinade; discard marinade. Grill chops 8 to 10 min. on each side or until done (160°F), brushing occasionally with the reserved dressing mixture. Serve topped with the mango salsa.

TEQUILA SUNRISE SURPRISE

Steps:

• Mix serve over ice. The cherries get that nice orange flavor. You can buy Maraschino juice at the store. It's in the liquor aisle. Well at least we can in Cali. But definately at the liquor store next to the grenadine. If not just use that juice from the cherries!

TEQUILA SUNRISE PUNCH

Steps:

• Pour the tequila and club soda into a pitcher. Add the limes, oranges and grapefruit and set aside for 10 minutes.
• Add enough ice to the pitcher so that the punch rises to the top. Serve in chilled glasses with some fruit in each glass.