Shirley Temple Recipe

That adorable little tap-dancing girl with the blonde ringlets and dimples not only gifted us with years of entertainment during the 1930’s, she also has her name on one of the most popular of all non-alcoholic cocktails: The Shirley Temple. Certainly one of my childhood favorites (and, admittedly, a favorite into adulthood), this drink offers the sweetness of grenadine, the sharpness of lemon, the bite and fizz of ginger ale, and the joy of a delicious drink.

I recently enjoyed this recipe on Easter along with my pregnant sister-in-law, who could not partake in the lemon-champagne concoction I had created for the drinking set. Not wanting her to feel left out, I clinked glasses of Shirley Temples with her – and found that I did not miss the champagne for one moment! They are absolutely wonderful for any occasion, look lovely in the glass, and are pleasing to all palates! Forget the way most restaurants make this mocktail (which is typically just a bit of grenadine, lots of Sprite, and a few overly sweet cherries). This is the real deal and the more “adult” version of a Shirley Temple.


As always, I recommend that the lemon juice really is fresh-squeezed to achieve the best flavor possible.


2 measures fresh lemon juice
1/2 measure grenadine
1/2 measure sugar syrup
Cracked ice
Ginger ale
Orange slice


1. Fill a shaker with ice cubes.

2. Add the fresh lemon juice, grenadine, and sugar syrup to the shaker. Shake vigorously until well frosted.

3. Fill a chilled highball glass halfway with cracked ice. Strain the lemon juice, grenadine, and sugar syrup mixture into it.

4. Fill the glass with ginger ale, stir very gently to mix, and finish it off with a garnish of a slice of orange.


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