Crescent City Sunrise Recipe

Time7m

Serves1

Non-Alcoholic sparkling wine, orange juice, grenadine

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Chill
Place the non-alcoholic sparkling wine in the refrigerator ahead of time so it is well chilled (about 2–3 hours). If you prefer colder orange juice, keep it on ice or refrigerate as well.
2
If using fresh oranges, roll one orange on the countertop to loosen the juices, then cut and squeeze to yield fresh orange juice. Measure 3 oz (approximately 90 ml) of orange juice.

3
Add Orange Juice
Pour 3 oz fresh orange juice into a chilled champagne flute, filling the glass roughly one-quarter to one-third full.
4
Top with Bubbles
Carefully top the orange juice with 6 oz chilled non-alcoholic sparkling wine. Pour slowly down the side of the glass or over the back of a bar spoon to preserve carbonation and create a layered effect.
5
Create Sunrise Layer
Slowly pour 0.5 oz grenadine gently down the inside edge of the flute or let it drip in the center. Because grenadine is denser than the juice and bubbles, it will sink to the bottom and create the signature sunrise gradient from deep red at the base to golden at the top.
6
Garnish
Finish with an orange wheel on the rim and, if desired, drop a maraschino cherry into the glass for extra color.

7
Serve immediately while the sparkling wine is effervescent. Before drinking, gently stir once if you prefer a consistent flavor; leave unstirred for the classic layered presentation.
8
Variations: swap grenadine for pomegranate syrup for a tarter note, or add a few drops of orange bitters (non-alcoholic if desired) to deepen aroma.