Chili’s has more margaritas than almost any chain, and the Tropical Sunrise is the colorful one: tequila and melon liqueur over pineapple, with grenadine sinking to the bottom for a sunrise effect. It’s basically a cross between a margarita and a Tequila Sunrise, and it tastes like vacation.
What Chili’s Serves
Published descriptions of the Tropical Sunrise list Sauza Hornitos tequila, Midori melon liqueur, pineapple and grenadine, layered rather than mixed. A VinePair ranking of Chili’s margaritas compared it to a Tequila Sunrise with melon liqueur and pineapple. It isn’t everyone’s favorite, but it’s memorable. One reviewer jokingly gave it an award for being the drink most likely to sneak up on you.
Availability is unclear. We couldn’t confirm the Tropical Sunrise on Chili’s current US menu, and reviewers describe it as a signature margarita at Chili’s in Singapore, so it may be regional or may rotate on and off. Chili’s has never published an official recipe; the ratios below are our own.
Why Copycats Get It Wrong
The ingredient list is sweet on sweet on sweet: melon liqueur, pineapple juice and grenadine. Most copycats stop there, and the drink tastes like a melted popsicle.
The fix is half an ounce of fresh lime juice. That’s what makes it a margarita, and it gives the Midori and pineapple something to balance against. It doesn’t make the drink sour; it makes it taste more like fruit and less like syrup.
The second fix is restraint with the Midori. It’s bright green, very sweet and strongly honeydew-flavored. Half an ounce gives you melon; a full ounce gives you nothing else.
The Technique: Build the Sunrise
Layering depends on density. Grenadine is heavier than the shaken mixture, so if you pour it slowly down the inside of the glass, it slides underneath and settles at the bottom. Pour too fast and it mixes in, turning the drink a muddy orange.
The steps:
- Shake the tequila, Midori, pineapple and lime hard. The pineapple foam gives you a pale layer on top.
- Strain over fresh ice, leaving a little room.
- Pour the grenadine slowly down the side of the glass, or over the back of a bar spoon pressed against the inside.
You get a red base, a gold-green middle and a frothy top. Stir before drinking for an even flavor, or drink it in layers and let it get sweeter as you go.
For a Crowd
For a pitcher of eight, stir 12 oz (360 ml) tequila, 4 oz (120 ml) Midori, 24 oz (720 ml) pineapple juice and 4 oz (120 ml) lime juice. Keep the grenadine separate. Pour each glass over ice and add ½ oz grenadine as you serve, so every glass gets its sunrise.
For a frozen version, blend one serving (without the grenadine) with a cup of ice, drizzle grenadine around the inside of the glass, then pour the frozen drink in.
The Mocktail Version
Fresh honeydew juice is better than Midori in a mocktail: real melon flavor, natural pale green color and less sugar. Blend half a cup of ripe honeydew and strain it. Use it with pineapple and lime, plus an NA agave spirit if you want the tequila flavor, then add the same grenadine sunrise. It looks just like the cocktail.
Serving
Serve with chips and salsa, fish tacos or anything spicy; the fruit cools things down.
Quick Fixes
- Muddy color? You poured the grenadine too fast. Next time, pour it slowly over the back of a spoon pressed against the glass.
- Tastes like candy? Add another ¼ oz lime, or cut the Midori to ⅓ oz.
- Can’t taste the tequila? Use a reposado with more character, or add a pinch of salt to the shaker.
Enjoy responsibly — must be 21+.
See all Chili’s copycat drinks →
