Shirley Temple Recipe
If you’re craving a bubbly, non-alcoholic mocktail that sparkles with cherry sweetness and ginger ale fizz, this Shirley Temple Recipe is your new go-to drink for gatherings, family celebrations, or just a joyful afternoon pick-me-up.
Ingredients
- 2 tablespoons grenadine syrup Rose’s or a small-batch pomegranate brand
- 1 cup ginger ale Schweppes for a bold bite; Canada Dry for a gentler fizz; or sub ½ club soda + ½ ginger ale
- 1 tablespoon fresh lime juice about ½ lime; bottled juice works in a pinch
- 1 maraschino cherry per serving maraschino cherry organic Luxardo or Tillen Farms for natural color and flavor
- Ice cubes large cuts melt slowly—freeze in silicone molds or use jumbo spheres
- Optional: mint sprig for garnish choose bright, unblemished leaves; rinse and pat dry
- Optional: splash fresh orange juice adds citrus warmth—try blood orange when in season
Instructions
- Pop a Collins or highball glass into the freezer for 5–10 minutes. A frosted glass keeps your drink colder without watering it down.
- Gently pour 2 tablespoons of grenadine into the bottom—you’ll love watching that ruby layer form.
- Fill the glass three-quarters full with large ice cubes or spheres, which melt more slowly than crushed ice.
- Slowly add 1 cup of ginger ale, pouring against the glass wall or over the back of a spoon to preserve carbonation.
- Drizzle in 1 tablespoon fresh lime juice, then stir just once to swirl the flavors without flattening all the bubbles.
- Top with a maraschino cherry (or two), tuck in a mint sprig or orange twist, and slide in a striped straw or fun stir stick.
- Hand it off immediately—this mocktail is happiest when it’s fizzy and fresh.
Notes
Since this mocktail relies on fizz, it’s best enjoyed immediately—carbonation begins to fade after about 10 minutes.
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