Tequila Sunrise (Alton Brown) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
ice |
1 1/2 ounces tequila |
freshly squeezed orange juice |
1/2 ounce homemade pomegranate syrup, recipe follows |
4 cups pomegranate juice |
1/2 cup sugar |
1 tablespoon freshly squeezed lemon juice |
Directions:
1. Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.
2. Pomegranate Syrup or Molasses:
3. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
4. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
5. Yield: 1 1/2 cups syrup or 1 cup molasses
6. Prep Time: 5 minutes
7. Cook Time: 50 to 70 minutes
8. Inactive Prep Time: 30 minutes
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