Chicken Tequila Sunrise Recipes

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.

TEQUILA SUNRISE

Steps:

• 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.
• 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.
• 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.

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 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:

• 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

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

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.