Tequila Sunrise

Tequila and fresh orange juice layered with grenadine for a sunrise gradient, Mexico's most photogenic cocktail.

Ingredients

• 400g cured chorizo
• 400g pinto beans
• 1 tbsp minced garlic
• 1/2 tsp smoked paprika
• 1/4 cup olive oil
• 2 red bell peppers, chopped
• a handful of fresh oregano, chopped
• Mexican crema, for serving
• 400ml chicken stock
• 1/2 tsp chili powder

Instructions

1. 1

   Combine the bolillo rolls and orange juice in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the dried oregano and lime wedges, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with salsa verde, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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