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Chilli-infused tequila sunrise recipe

Chilli-infused tequila sunrise recipe

3 ratings

Golden tequila, orange juice and a dash of grenadine are the key ingredients in a tequila sunrise. Add a chilli twist to spice up any dinner party in our take on the traditional Mexican cocktail. See method

  • Serves 6
  • 15 mins to prepare, plus infusing
  • 251 calories / serving
  • Vegetarian


  • 100g granulated sugar
  • 1 red chilli, halved lengthways
  • 300ml tequila
  • 1ltr (1 3/4pt) smooth freshly squeezed orange juice
  • 6 tsp grenadine syrup

For the garnish

  • 6 orange slices
  • 6 red chillis (optional)

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    36g 40%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 37.6g Protein 1.1g Fibre 0.1g


  1. Put the sugar in a medium saucepan with 100ml (3 1/2fl oz) water and the chilli. Stir over a medium heat to melt the sugar; bring to the boil. Immediately remove from the heat and leave for at least 1 hour to cool and infuse.
  2. Half fill a large serving jug with ice cubes. Add the tequila, orange juice and sugar syrup, removing the chilli. Mix well and leave to chill for 5-10 minutes.
  3. Put an orange slice into 6 highball glasses or tumblers, skin resting against the glass. Strain the sunrise mix into the glasses, then pour over the grenadine syrup. Garnish with a red chilli.

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