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Shirley Temple

shirley temple mocktail drink

Shirley Temple rules the thrilling world of non-alcoholic beverages.The sweet, refreshing taste and vibrant color of this classic drink make it a timeless favorite. As a bartender, I’ve mixed many Shirley Temples and seen them make people smile, making them the perfect drink for any occasion. Find out how to make this legendary drink at home with these insider hints.

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Tasting Notes

The Shirley Temple blends ginger ale’s crisp, zesty aromas with grenadine’s sweet, fruity notes. This delightful drink dances on the palate with a subtle effervescence, making every sip a celebration. Cherry garnish lends elegance and a chewy, sweet finish to this favorite drink.

Equipment and Glassware

Ingredients

  • Ginger ale or lemon-lime soda
  • Homemade grenadine or store-bought grenadine syrup
  • Lime juice
  • Maraschino cherries for garnish

Instructions 

  1. Fill a tall glass with ice cubes.
  2. Pour in the ginger ale or lemon-lime soda until the glass is about 3/4 full.
  3. Add a splash of grenadine syrup to the glass. The amount of grenadine you add will depend on your personal preference, but a good rule of thumb is about 1-2 tablespoons.
  4. Squeeze in some lime juice to taste. Stir the drink to combine all the ingredients.
  5. Garnish with a few maraschino cherries and a slice of lime.

Pro Tips

  • Make a Shirley Temple sparkling by adding chilled ginger ale right before serving.
  • Adjust grenadine to taste. Some like sweet drinks, while others like ginger ale’s sharpness.
  • High-quality grenadine tastes best. It makes a huge difference!
See also  Melon Sunset

When to Serve

Shirley Temples are versatile and suitable for any occasion. Serve it at birthday parties, family gatherings, or on days when it’s hot. It’s also popular with non-drinkers who want a classy drink.

Which Liquor Brands to Choose

Use high-quality, subtle-flavored liquors to add spirit to the Shirley Temple. Absolut Vodka has a clear taste, Bacardi White Rum is smooth and sweet, and Bombay Sapphire Gin has botanicals. These selections preserve the drink’s appeal, creating a delicious adult version of this famous non-alcoholic beverage.

Similar Cocktails

If you love the Shirley Temple, explore these similar non-alcoholic cocktails for more delightful experiences:

  • Roy Rogers: Swap ginger ale for cola and follow the same steps.
  • Arnold Palmer: A refreshing blend of iced tea and lemonade.
  • Fruit Punch: Mix various fruit juices with a splash of grenadine for a tropical treat.
  • Virgin Mojito: Combine lime juice, mint, sugar, and soda water for a zesty, refreshing drink.
  • Sparkling Apple Cider: For a fall-inspired twist, replace ginger ale with sparkling apple cider and add a cinnamon stick garnish.
Save Recipe Form

shirley temple mocktail drink

Shirley Temple Recipe

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 2 votes
Course: Drinks
Cuisine: American
Keyword: Ginger Ale, lemon lime soda, mocktail, non-alcoholic, Shirley Temple
Servings: 1
Author: Paul Kushner
Enjoy the classic Shirley Temple drink, a sweet and bubbly non-alcoholic favorite made with ginger ale, grenadine, and a splash of orange juice, garnished with maraschino cherries.

Instructions

  • Fill a tall glass with ice cubes.
  • Pour in the ginger ale or lemon-lime soda until the glass is about 3/4 full.
  • Add a splash of grenadine syrup to the glass. The amount of grenadine you add will depend on your personal preference, but a good rule of thumb is about 1-2 tablespoons.
  • Squeeze in some lime juice to taste. Stir the drink to combine all the ingredients.
  • Garnish with a few maraschino cherries and a slice of lime.
Tried this recipe?Leave a comment and let us know how it was!
Shirley Temple
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
5 from 2 votes (2 ratings without comment)

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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