The Tequila Sunrise Deserves Better

Grab yourself a bottle of grenadine: https://bartend.link/liber-grenadine The Tequila Sunrise has a reputation problem. Most people think of the sweet, simple 1970s version—tequila, orange juice, and grenadine. But can it be improved? In this video, I'm making four different versions: the classic 1970s recipe, a sour variation with acid-adjusted orange juice, Bobby Heugel's take on the 1930s original with lemon and cassis, and the Tequila Sunrise 2.0 from Shaker Mills bar (California) featuring dry vermouth and a mezcal Negroni float. We'll taste them all side-by-side to see which version actually delivers. Is this divisive cocktail worth saving? Support the channel on Patreon: https://bartend.link/STB-patreon TEQUILA SUNRISE (1930s) -- not featured in the video (for reference) 1.5 oz (45 ml) blanco tequila 1 barspoon creme de cassis 0.5 oz (15 ml) lime juice 0.25 oz (7.5 ml) grenadine (https://bartend.link/liber-grenadine) Soda water TEQUILA SUNRISE (1970s) 2 oz (60 ml) blanco tequila 4 oz (120 ml) orange juice 0.25 oz (7.5 ml) grenadine TEQUILA SUNRISE SOUR 2 oz (60 ml) blanco tequila 0.75 oz (22.5 ml) acid-adjusted OJ 0.5 oz (15 ml) grenadine TEQUILA SUNRISE by Bobby Heugel 1.5 oz (45 ml) blanco tequila 0.75 oz (22.5 ml) lemon juice 0.5 oz (15 ml) creme de cassis 0.25 oz (7.5 ml) grenadine TEQUILA SUNRISE 2.0 from Shake Mill bar 1.5 oz (45 ml) blanco tequila 1 oz (30 ml) orange juice 0.5 oz (15 ml) dry vermouth 0.5 (15 ml) lemon juice Mezcal negroni float