Cherry season is just getting underway, and the dark ruby stonefruits lend delicious depth of flavor and a rosy hue to this twist on the classic Tequila Sunrise. The recipe comes from renowned Bay Area celebrity chef Joanne Weir in her book, Tequila–A Guide to Types, Flights, Cocktails and Bites.
Chef Weir, who hosts the PBS cooking series, Joanne Weir Gets Fresh (one of her many accomplishments), owns the popular Copita Tequileria y Comida with her partner, Larry Mindel, in the heart of Sausalito, California. The restaurant received a 2016 People’s Choice Saucy Award from the Golden Gate Restaurant Association. She also founded Agave Girls–a gathering of women who share an enthusiasm for fine tequila.
This exquisite drink was created by Liz Baron at Blue Mesa Grill in Texas. It is aptly named Phoenix Rising, because sipping it will make you feel reborn!
To enjoy this libation to the fullest, be sure to choose best quality 100% Agave Blanco Tequila (I love the Tequila Blanco from Bay Area family-owned Charbay Distillery), freshly squeezed orange juice, and juicy sun-ripened cherries.
Serve this memorable seasonal cocktail at your Cinco de Mayo party for muy bueno raves. Saludos!
PHOENIX RISING (serves 2)
- 12 fresh cherries, pitted
- 4 ounces blanco tequila
- 8 ounces freshly squeezed orange juice
- 2 ounces agave nectar
- fresh cherry juice (optional but delicious!)
- Muddle the cherries in a large mixing glass and set aside.
- Combine the tequila, orange juice, agave nectar and ice. Shake vigorously for 5 seconds.
- Strain the cocktail into a glass filled with ice and place muddled cherries on top.
- Garnish with an orange slice, mint leaf, & cherry on a toothpick if desired.
*I finished this cocktail with a teaspoon floater of fresh cherry juice, which looks and tastes fabulous.