Make sure the orange juice, non-alcoholic sparkling wine or ginger ale, and grenadine are fully chilled before assembly; cold liquids are essential for clean layering and for keeping carbonation alive.
In a pitcher, combine the chilled orange juice and the non-alcoholic sparkling wine or ginger ale, add the pinch of fine sea salt, and stir once or twice only — just enough to dissolve the salt without flattening the fizz.
Fill each glass generously with ice, then pour in the orange base, stopping about 2–3 cm below the rim to leave room for the sunrise layer.
Slowly pour 20–25 ml of cold grenadine into each glass by letting it run down the inside wall of the glass or over the back of a spoon; do not stir — the grenadine is denser and will naturally sink, creating the red-to-orange gradient, then let the drink sit undisturbed for 20–30 seconds to fully settle into layers.
Garnish with an orange slice and an optional maraschino cherry, and serve immediately while the layers are sharp and the carbonation is still lively.
