There are few things better than a well-made Paloma. The mixture of grapefruit and tequila is not one to ignore. To purists that scoff at my addition of grapefruit bitters, all I have to say is don't knock it till you have tried it.
This past week, we ran a market cocktail called the Improved Sunrise, and since than I have received several requests and emails asking for the recipe.
For those of you that haven't tried it, it is important to note that just as the name implies, the cocktail was directly inspired by the Tequila Sunrise.
I have long felt that although the Tequila Sunrise had an interesting flavor profile, it always fell far short of becoming memorable due to such such shoddy ingredients.
What all too often passes for grenedine these days is simply high-fructose corn syrup with a little red #5 food coloring thrown in for good measure, and what most bars use for orange juice tends to be a flash pasteurized concentrate that was picked from a tree several years prior.
Taking that in mind, I decided to go to work and deconstruct the Tequila Sunrise into a proud cocktail. That being said, here is the recipe for your enjoyment.
The Improved Sunrise:
1.5oz Chinaco Blanco Tequila
.5oz Lecompte Calvados
.75oz Fresh Orange Juice
.5oz Fresh Lemon Juice
.75oz Housemade Grenadine
For those of you looking for a little more froth and texture, please feel free to add a little egg white, if your heart so desires.
