The Tequila Sunrise cocktail gets an upgrade by swapping smoky mezcal for tequila and a sweet, tart DIY pomegranate syrup for store-bought grenadine.
Ingredients
1/2 cup pomegranate juice
1/2 cup sugar
1 ounce mezcal
1 ounce dry sparkling white wine
2 ounces orange juice, preferably fresh squeezed and strained
Directions
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.
Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.
