Save I discovered this drink on a Switzerland trip where I woke up to snow-capped peaks glowing pink in early light. A bartender at our hotel showed me how layers of color could happen naturally in a glass, and I was mesmerized watching the grenadine thread through like sunrise breaking through clouds. I've been chasing that same magic in my kitchen ever since, and now it's become my go-to when I want to slow down and appreciate something beautiful before taking the first sip.
My sister made these for a surprise Easter brunch and forgot the grenadine, so we improvised with pomegranate juice instead. The result was lighter, tangier, and honestly better than the original—now that's what we make every spring. Watching her face light up when I told her she'd accidentally invented a new version made me realize the best recipes are the ones you're willing to play around with.
Ingredients
- Coconut milk: Shake the can well before opening so the cream and water blend smoothly; it's the snowy foundation that makes this drink special.
- Coconut water: This thins the coconut layer just enough so the juice floats on top without sinking straight through.
- Simple syrup: Make your own by dissolving equal parts sugar and hot water, then cooling it—store-bought works fine too.
- Orange juice: Freshly squeezed tastes brighter and won't oxidize as quickly, but good-quality bottled juice does the job.
- Grenadine syrup: The magic ingredient that sinks, then rises back through the orange juice to create that gorgeous red sunrise.
- Ice cubes: Use plenty; they keep the layers distinct and the drink properly chilled.
- Orange slices and mint: These aren't just pretty—they hint at what you're about to taste.
Instructions
- Chill your stage:
- Fill two tall glasses with ice cubes right to the brim. Cold glass is essential so the layers stay separated instead of bleeding into each other.
- Make the coconut base:
- Shake your coconut milk can first, then whisk it together with coconut water and simple syrup until it looks smooth and creamy. Give it a quick taste and adjust sweetness if you want.
- Pour the white layer:
- Slowly pour the coconut mixture into each glass, dividing it evenly. You're aiming for about a third to half of the glass filled with that opaque, snowy color.
- Float the orange:
- Hold a bar spoon (or regular spoon) upside down just above the coconut layer and pour the orange juice over the back of it in a thin stream. This slows the flow so it settles gently on top instead of crashing through.
- Create the sunrise:
- Tilt each glass slightly and pour the grenadine slowly down the inside edge. Watch it sink through the juice, then rise back up—that's the magic moment. It'll create a gorgeous gradient from peachy to deep red.
- Finish with grace:
- Lay an orange slice on the rim and tuck a mint sprig in if you're using it. Serve right away while the layers are still distinct and the ice is properly cold.
Save A friend brought these to a potluck once and people literally stopped mid-conversation to photograph their drinks. That's when I realized some recipes aren't just about taste—they're about creating a moment people want to share and remember together. Every time I make them now, I think about how something so simple can make people feel special.
Playing with Flavor Swaps
Grenadine is traditional, but pomegranate syrup gives you something less syrupy with more complexity. I've also experimented with passion fruit syrup for a tangier sunrise, and even tried raspberry—each one changes the whole personality of the drink. The joy is that the technique works with any jewel-toned syrup you have on hand.
Nonalcoholic versus a Proper Cocktail
The beauty of this drink is that it works perfectly as-is for a mocktail, but if you want to make it a celebration, white rum slides seamlessly into the coconut layer without disrupting the visual magic. Dark rum would cloud the color, so stick with clear spirits if you go that route. I usually make a batch of each side by side so everyone at the table has what they want.
Tips for Hosting Perfection
If you're making these for guests, prepare the coconut mixture in a jug ahead of time so you're only pouring and layering once people arrive. The grenadine and juice should stay separate until the moment of assembly, or they'll lose their visual drama. Have all your glasses, ice, and garnishes prepped so the whole ritual feels effortless and fun.
- Chill your glasses in the freezer for at least 15 minutes before you start layering.
- Use a jigger or measuring spoon if you want exact portions every time.
- Practice the spoon-pouring technique once before serving a crowd so you're confident when it matters.
Save There's something deeply satisfying about building something layer by layer and watching it turn into art. This drink reminds me that the best moments in the kitchen are the ones where you slow down enough to appreciate what's happening.
Cooking Questions & Answers
- → How do I create the layered effect?
Pour the dense coconut mixture first, then gently float the orange juice over the back of a spoon to keep layers separate, and finally drizzle grenadine for the red sunrise top.
- → Can I make a vegan version?
Yes. Ensure the grenadine syrup is vegan-friendly to keep the drink fully plant-based.
- → What is a good substitute for grenadine?
Pomegranate syrup works well as a less sweet, slightly tangier alternative.
- → How do I adjust sweetness levels?
Modify the amount of simple syrup in the coconut layer to suit your taste preferences.
- → Can this drink be turned into an alcoholic version?
Add 30 ml of white rum to the coconut layer to introduce a subtle alcoholic twist.