📝 About This Recipe
Named after the iconic child star of the 1930s, the Shirley Temple is the world's most famous mocktail, offering a sophisticated balance of tart pomegranate and effervescent citrus. This version elevates the childhood classic by utilizing high-quality grenadine and a blend of fresh citrus juices to avoid the cloying sweetness often found in modern versions. It is a vibrant, nostalgic, and refreshing temperance drink that proves you don't need spirits to have a celebratory toast.
🥗 Ingredients
The Liquid Base
- 4 ounces Ginger Ale (chilled, high-quality botanical ginger ale preferred)
- 2 ounces Lemon-Lime Soda (chilled)
- 1 ounce Grenadine Syrup (look for a brand made with real pomegranate juice)
- 1/2 ounce Fresh Lime Juice (freshly squeezed to balance the sweetness)
- 1/4 ounce Fresh Lemon Juice (freshly squeezed)
The Ice and Glassware
- 1 cup Clear Ice Cubes (large, clean cubes to prevent rapid dilution)
- 1 piece Highball Glass (pre-chilled in the freezer)
The Signature Garnish
- 2-3 pieces Maraschino Cherries (with stems attached)
- 1 slice Orange Wheel (thinly sliced)
- 1 piece Fresh Mint Sprig (for a pop of color and aroma)
- 1 piece Cocktail Pick (to secure the cherries)
👨🍳 Instructions
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1
Place your highball glass in the freezer for at least 10 minutes prior to assembly to ensure the drink stays crisp and carbonated.
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2
Prepare your fresh citrus by juicing a lemon and a lime, straining out any pulp or seeds to maintain a clear liquid profile.
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3
Measure out exactly 1 ounce of high-quality grenadine. If you can find a craft version made with pomegranate juice and cane sugar, it will vastly improve the flavor over the bright-red corn syrup varieties.
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4
Remove the chilled glass from the freezer and fill it to the brim with large, solid ice cubes. Avoid crushed ice as it melts too quickly and will water down the flavors.
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5
Pour the 1/2 ounce of fresh lime juice and 1/4 ounce of lemon juice directly over the ice.
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6
Slowly pour the 1 ounce of grenadine over the ice. Watch as it settles at the bottom, creating a beautiful layered effect.
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7
Add the 2 ounces of lemon-lime soda to the glass.
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8
Top the glass with the 4 ounces of ginger ale. Pour slowly down the side of the glass to preserve as much carbonation as possible.
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9
Using a long bar spoon, reach to the bottom of the glass and give it one gentle 'lift' or stir. Do not over-mix; you want a slight gradient of color from the bottom to the top.
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10
Thread two or three maraschino cherries onto a cocktail pick and rest it across the rim of the glass.
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11
Slit a thin orange wheel halfway and place it on the rim of the glass next to the cherries.
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12
Gently slap a sprig of mint against the back of your hand to release the aromatic oils and tuck it into the ice near the straw.
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13
Insert a reusable glass or paper straw and serve immediately while the bubbles are still dancing.
💡 Chef's Tips
Always use fresh citrus juice; bottled juice lacks the bright acidity needed to cut through the sugar. For a less sweet version, swap the lemon-lime soda for club soda or sparkling mineral water. High-quality grenadine is the secret—look for 'Pomegranate Syrups' in the mixer aisle rather than 'Cherry Syrups'. Chill all your liquid ingredients beforehand so the ice doesn't melt immediately upon contact. Avoid over-stirring, as carbonated drinks lose their 'fizz' quickly when agitated.
🍽️ Serving Suggestions
Pair with salty appetizers like truffle fries or buttered popcorn to contrast the sweet profile. Serve alongside a classic club sandwich or a Cobb salad for a nostalgic luncheon vibe. Perfect as a celebratory drink for children or non-drinkers at weddings and holiday parties. Accompany with a small plate of sharp cheddar cheese and crackers to balance the palate. Great for hot summer afternoons on the patio with a side of fresh fruit skewers.