Tequila Sunrise Redux

You don't take a photograph, you make it.

– Ansel Adams

Tequila Sunrise Redux

To toast the Ansel I’m offering something a bit vintage yet modern as well, and referencing nature in a cocktail, although that may be a stretch. This one is what I like to call a cocktail “redux” – a modern “craft” reimagining of an old favorite drink that may not have been very sophisticated in the original form. Taking old favorites and modernizing them is nothing new – in fact there are many classic examples from the pre-prohibition golden age of cocktails, with monikers like “improved”. These reduxes are just new interpretations, that try to stay true to the original while tinkering with balance and fresh ingredients.

Ansel Adams was no stranger to a sunrise, although his photos were of mountains, lakes and deserts. This sunrise is of the tequila variety. The original was an early seventies classic, born in a Sausalito bar and made famous by the Rolling Stones, who were touring at the time and brought it along for the ride everywhere they went that year. Made with tequila, orange juice and grenadine, it was easy to mix and easy to drink. My updated take on the classic stays true to the original but turns it into a highball, with a few secret ingredients to elevate the game. Here’s to seeing the world through a new lens – cheers!

When words become unclear, I shall focus with photographs. When images become inadequate, I shall be content with silence. – Ansel Adams

A photogenic pair

Tequila Sunrise Redux

2 oz blanco tequila

1 oz fresh squeezed orange juice

½ oz homemade grenadine

½ oz sweet vermouth

Barspoon Demerera syrup

4 lime eighths (half a lime cut in 4 wedges)

Tonic

Muddle the limes, syrup and tequila in a mixing tin, then add the juice and shake with ice. Strain into a highball glass and top up with tonic. Carefully pour the vermouth and grenadine down the side to layer at the bottom. Lime wheel garnish.