Mezcal Sunrise Recipes

Steps:

• Combine 1 cup mezcal and 3 cups orange juice in a pitcher; pour into 4 tall ice-filled glasses. Add a dash of grenadine to each glass and garnish with orange slices and maraschino cherries.

Steps:

• Remove one wide strip of peel with a vegetable peeler from both the lime and orange.
• Combine the lime peel, orange peel, lime juice, mezcal and agave in a cocktail shaker. Fill the shaker with ice, cover and shake vigorously until the outside is very cold, about 20 seconds. Strain the cocktail through a Hawthorne strainer or a slotted spoon into a coupe glass. Garnish with a few drops of Angostura bitters. Top with a lime twist.

Steps:

• Make the Pomegranate Syrup:
• 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.
• Make the cocktail:
• Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
• Do Ahead
• Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.