Tequila Sunrise

• Ice
• 1 1/2 ounces tequila
• Freshly squeezed orange juice
• 1/2 ounce homemade pomegranate syrup, recipe follows
• 4 cups pomegranate juice
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice

1. Fill a Collins or highball glass with ice.
2. Add the tequila.
3. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass.
4. Gently pour the pomegranate syrup into the glass and serve.
5. Do not stir.
6. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
7. Cook, stirring occasionally, until the sugar has completely dissolved.
8. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes.
9. It should be the consistency of syrup.
10. Remove from the heat and allow to cool in the saucepan for 30 minutes.
11. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
12. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
13. Cook, stirring occasionally, until the sugar has completely dissolved.
14. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes.
15. It should be the consistency of thick syrup.
16. Remove from the heat and allow to cool in the saucepan for 30 minutes.
17. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

tequila, freshly squeezed orange juice, syrup, pomegranate juice, sugar, freshly squeezed lemon juice

Taken from www.foodnetwork.com/recipes/alton-brown/tequila-sunrise-recipe.html (may not work)