Shirley Temple

How to Make Shirley Temple

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1. Fill a tall glass with ice.

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2. Pour in the ginger ale, leaving about 2 cm of space at the top.

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3. Add the lime juice, if using. Slowly pour the grenadine down the inside of the glass so that it sinks to the bottom in a red layer.

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4. Drop in the cherries, add a straw and stir before drinking.

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Tips for Making Shirley Temple

• Pour the grenadine slowly down the side of the glass. It is heavier than the ginger ale and sinks in a layer, which is what gives the sunset effect.
• Use chilled ginger ale and plenty of ice. It keeps the drink fizzy, and it does not go flat and sweet as it warms.
• Choose a real pomegranate grenadine if you can. It is tarter and more complex than the bright red sugar syrups.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Shirley Temple

• Burgers
• Pizza
• Fish and chips

Storing & Reheating Shirley Temple

Best made fresh and drunk at once. Grenadine keeps in the cupboard for months, and in the fridge for several weeks after opening. For a party, fill a large jug with ice, 1 litre of ginger ale, 6 tablespoons of grenadine and the juice of a lime, stir gently just before serving and pass the cherries round in a bowl.

Shirley Temple FAQ: Common Questions

Shirley Temple Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.