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Whiskey Sunrise

The Whiskey Sunrise is a bold and refreshing twist on the classic tequila sunrise. Featuring the rich, smooth flavor of whiskey combined with citrusy orange and lemon juices, this cocktail gets its signature layered look from a grenadine, creating a sunrise effect that’s perfect for any occasion.

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Whiskey Sunrise

Whiskey Sunrise

Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: grenadine, grenadine cocktails, Lemon Juice, lemon juice cocktails, Maraschino cherry, Orange, orange juice,, Whiskey, whiskey cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Fill a cocktail shaker with ice and add the whiskey, orange juice, and lemon juice.
  • Shake vigorously until well-chilled.
  • Strain the mixture into a glass filled with ice.
  • Slowly pour the grenadine over the top to create a layered effect.
  • Garnish with an orange slice and a maraschino cherry.
  • Serve immediately and enjoy!

Notes

Pro Tips
  • For a sweeter drink, use freshly squeezed orange juice to enhance the natural sweetness.
  • Adjust the tartness by adding more or less lemon juice depending on your preference.
  • To perfect the sunrise effect, pour the grenadine slowly and carefully over the back of a spoon.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Whiskey Sunrise offers a balance of bright citrus and rich whiskey flavors. The orange juice adds a fruity sweetness, while the lemon juice brings a zesty tang. The grenadine adds a beautiful layered presentation and a touch of sweetness to the finish, making this cocktail both visually appealing and delicious.

See also  Blueberry Bourbon Lemonade
Whiskey Sunrise
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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