Place the orange juice, non-alcoholic sparkling wine or ginger ale, and grenadine in the refrigerator for at least 1–2 hours before assembly. Cold temperature is essential for both carbonation stability and proper density separation. Warm liquids blend too easily and destroy the layered sunrise effect.

In a large pitcher, gently combine the chilled orange juice and the sparkling component. Add a small pinch of fine sea salt and stir once or twice only — just enough to dissolve it. The mixture should taste bright, lightly sweet, and crisp with lively bubbles.

Fill tall serving glasses generously with fresh ice. Ice not only chills the drink further but also slows mixing between layers. Pour the orange base into each glass, stopping about 2–3 cm below the rim to allow space for the grenadine layer.

Slowly pour about 20–25 ml of well-chilled grenadine into each glass. Let it flow down the inner wall of the glass or over the back of a spoon to reduce agitation. The syrup will sink naturally due to its higher density. Do not stir. Allow the drink to sit undisturbed for 20–30 seconds until the gradient becomes visually defined.

Finish with an orange slice and optional maraschino cherry. Serve at once while carbonation is lively and the layered effect remains sharp and visually striking.