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Epicurious

The Mezcal Sunset

By Matt Duckor

4.4

(4)

Image may contain Human Person Drink Beverage Cocktail Alcohol Glass Beer Juice and Plant
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

The tequila sunrise cocktail gets an upgrade by swapping smoky mezcal for tequila and a sweet, tart DIY pomegranate syrup for store-bought grenadine.

Recipe information

  • Total Time

    40 minutes (including cooling time)

  • Yield

    Makes 1 cocktail

Ingredients

For the Pomegranate Syrup:

1/2 cup pomegranate juice
1/2 cup sugar

For the cocktail:

1 ounce mezcal
1 ounce dry sparkling white wine
2 ounces orange juice, preferably fresh squeezed and strained

Preparation

  1. Make the Pomegranate Syrup:

    Step 1

    Cook pomegranate juice and sugar in a small pot over medium-high heat, stirring occasionally, until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat, transfer to a heatproof container, and chill until cool, about 30 minutes.

  2. Make the cocktail:

    Step 2

    Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.

  3. Do Ahead

    Step 3

    Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.

TagsCocktailAlcoholBeveragesMezcalSparkling WineWinePomegranateFruitOrangeCitrus5 Ingredients or FewerSimmerEpicurious

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