his twist on the classic tequila sunrise will hopefully be on the menu at our new site in Soho in the not too distant future. The original sunrise and the orange and grenadine concoction more commonly known today are both pretty basic, and this pays homage to the 1930s recipe, making it less juice-heavy and a little more complex flavour-wise, while retaining its signature, ombré look. El Sol en Soho Serves 1 40ml 100% agave reposado tequila, or a good mezcal 20ml pineapple juice – ideally fresh, by muddling (or squishing) a couple of chunks of pineapple with the back of a spoon 10ml light agave syrup 1 pinch turmeric powder Juice from 2 lime wedges 50ml pomegranate juice A few fresh pomegranate seeds, to garnish (or 2 thyme sprigs) 1 splash sparkling water, to finish Put the tequila, pineapple juice, syrup, turmeric and lime juice in a shaker (or jar with a tight-fitting lid), add a handful of ice and shake hard. Fill a tall glass with ice, pour the pomegranate juice into the bottom, then carefully strain the turmeric margarita over the top, so it layers itself on the pomegranate juice and leaves a silky froth of pineapple on the very top. Add a splash of sparkling water, garnish with pomegranate seeds and serve. Missy Flynn, Rita’s, London W1