Tequila Sunrise

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Created in the 1930s at the Arizona Biltmore Hotel, the Tequila Sunrise inspired a festival that has been a cherished event during NAU’s Homecoming since the 1980s. You can read more about it by clicking on this link. 

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Most people do not know that the original recipe gets its color from Crème de Cassis, rather than Grenadine. Here’s a recipe using it and fresh-squeezed juices.

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Ingredients

1/8 fresh orange, squeezed                                       

1/4 fresh lime, squeezed

1/2 shot creme de cassis

1 shot tequila

1 shot simple syrup

splash triple sec

splash club soda

crushed ice

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Instructions

In a short cocktail glass, mix all ingredients except the triple sec & club soda. Fill with crushed ice and add the splash of triple sec & club soda. Mix well.

Patron Tequila

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This is Patron Tequila’s more familiar version.

 

Ingredients

2 oz Patrón Silver

4 oz Fresh orange juice                                              

.5 oz Grenadine syrup

+ Orange slice for garnish

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Instructions

Pour Patrón Silver and orange juice into a highball glass and fill with ice. Float grenadine on the surface of the drink. Garnish with an orange slice. 

 

Of course, either can be made without the alcohol for a refreshing citrus drink. And any type of beer or wine is always appropriate.

 

Sonoran Quesadilla

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Burritos, Chimichangas, Navajo Fry Bread, Red Chile Stew, and Sonoran Hot Dogs are some of the most well-known Arizona foods. But we know that everyone will be busy and not have much time to cook before our event. Making this Arizona Cheese Crisp, also known as a Sonoran Quesadilla could not be easier.

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Ingredients

One large, burrito-size (13-inch diameter or larger) flour tortilla

1 Tbsp butter

1/2 cup of grated cheddar cheese

1 or 2 roasted green chiles, peeled, seeded, cut into strips (optional)

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Instructions

1. Preheat your oven to 350°F with a rack in the middle.

2. Place the flour tortilla on a large baking sheet (a dark baking sheet or cookie sheet will work best). Spread the butter all over the top of the tortilla, all the way to the edges. The butter is important for the flavor of a cheese crisp, so don't leave it out!

3. Bake the buttered tortilla until lightly toasted, about 6 minutes.

4.  Remove from oven. Sprinkle with cheese and add green chile strips in a star pattern.

5. Return the tortilla to the oven and cook for 2 more minutes, or until all of the cheese has melted.