Here Comes The Sun Recipe

Prep grenadine

If using commercial grenadine, chill. For a fresher note, mix equal parts pomegranate juice and simple syrup and refrigerate until cold. Measure 30 ml and set aside in a small pour cup.

Cut an orange wheel about ½ cm thick and slit so it can sit on the rim. Reserve a maraschino cherry on a pick for garnish.

Juice fresh oranges until you have 90 ml of orange juice. Strain to remove pulp for a smoother cocktail if desired.

Juice fresh lemon and measure 15 ml. Combine orange juice, lemon juice, and 15 ml simple syrup in a shaker or mixing vessel.

Add 45 ml light rum and 15 ml Cointreau (or triple sec) to the citrus mix. Add 2 dashes of Angostura bitters directly into the shaker.

Fill the shaker with ice (enough to chill thoroughly). Shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well chilled.

Fill a highball or Collins glass with crushed ice (or large cubes). Strain the shaken citrus-rum mixture into the prepared glass, pouring over the ice.

Slowly pour 30 ml grenadine down the inside edge of the glass or over the back of a spoon so it sinks toward the bottom and creates a sunrise gradient effect.

Garnish with the orange wheel on the rim and the maraschino cherry on a pick resting across the glass. Optionally add a short straw and serve immediately.