Well, happy Monday to y’all! I’ve decided to participate in another Mixology Monday cause the theme for this month is “Drink of Shame”. Hah! The description for this Shameful Cocktail was something to the effect of, “You know how to make a great cocktail nowwww, but what about when you were young? What was your favourite drink from back in the day but something that you’d be too embarrassed or ashamed to drink/make now?”

Whitney Munro over at Tipicular Fixin came up with this brilliant idea and gave suggestions such as Mudslides, Jello Shots and Jolly Ranchers. Then we were encouraged to update the drink or make a variation which we would be unashamed to order in a bar. For me, this Drink of Shame is a Tequila Sunrise.

Image via Kitchen Riffs

Tequila Sunrise (IBA Recipe)

• 1 1/2 oz Tequila
• 3 oz Orange Juice
• 1/2 oz Grenadine
• Garnish: Orange slice & Maraschino Cherry

Yesssssss. When I first started going dancing in my twenties, this was my Drink of Shame but at least it’s a really pretty drink! Unfortunately, most of the time it was made with bottom shelf nasty Tequila (blech), canned orange juice (gag me) and terrifying candy tasting Grenadine (kill me now). I know this is a classic Disco Era drink which is why I thought it was perfect for dancing. I mean, it IS totally perfect for dancing but goodness, let’s get some REAL ingredients up in this bitch.

When I decided to update the Tequila Sunrise, I thought, “let’s skip the OJ all together and substitute the grenadine with something else.” The something else was Campari and the OJ became Ruby Red Grapefruit juice, Cointreau and Orange bitters. This is now a really damn tasty drink!

I named it Santa Monica Sunrise cause that’s where I was born, this actually does look like a West Coast sunrise and it totally seems like something you should order in LA.

Note, the drink fades and so does the Grapefruit peel. That natural fade gurrrrrrl.

Santa Monica Sunrise

• 2 oz Casa Noble Blanco Tequila
• 1/2 oz Cointreau
• approx 1/2 oz Campari
• 2 oz Grapefruit Juice
• 2 dashes Regans’ Orange Bitters
• Garnish: Grapefruit Peel

Combine Tequila, Cointreau, Grapefruit Juice and bitters over ice and short shake. Double strain into double Rocks glass with Cracked, Crushed or Pebble ice. Slowly pour the Campari down the side of the glass so it doesn’t mix with the other ingredients and forms a layer on the bottom. Garnish with a Grapefruit peel and serve with a straw.

Yummmmmy. I ain’t ashamed of this!

Thanks again to the Baddish Group for the Casa Noble Tequila!