Shirley Temple Black

By hardlikearmour
November 30, 2012
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Author Notes: This is an adult soda or aperitif that is perfect for sipping during the holidays as a counterpoint to rich and heavy food. Truly it could be served any time of year if a very light cocktail is desired. It's sweet but not saccharine, and has a bitter edge that makes it nicely refreshing. It reminds me of a Shirley Temple, but all grown-up! Aperol makes it less boozy than Campari (about 1% vs. 2% alcohol by volume in the final cocktail); either works well. For a non-alcoholic version, freshly pressed pink grapefruit juice would be a perfect substitute. I prefer an added hit of bitters in mine, but let your tastebuds decide for you. Cheers!

Note: Thanks to Ryan Magarian, co-creator of Aviation Gin and bartender/mixologist extraordinaire for telling me how he makes grenadine.

Food52 Review: In spite of the fact that I coerced a juvenile (my 11-year-old daughter, Eliza) to assist in the shake, shake, shaking of the homemade grenadine, I must report that this is a wholly sophisticated adult sipper. The color -- supplied by both the sugared-up pomegranate juice and the Campari -- is as festive on a cold holiday evening as it would be on a hot summer's one. The drink starts out refreshing, is sweet in the middle, and ends with that distinctly Italian bitter finish. Eliza had a straight Shirley Temple and I had a second one of these.cheese1227

Serves: 2

Shirley Temple Black

  • 1 3/4 cups soda water
  • 3 tablespoons Aperol or Campari
  • 2 tablespoons Simplest Homemade Grenadine
  • 1 tablespoon freshly pressed lime juice
  • 2 to 4 drops orange bitters (optional)
  • 1 Lime wheel (optional)
  1. Combine soda water, Aperol or Campari, grenadine, and lime juice in a 2-cup glass measure. Stir gently to mix. Taste and add orange bitters or an extra splash of soda water if desired. Divide between 2 glasses, each with a few cubes of ice. Serve each with a lime wheel for garnish if you're feeling fancy.

Simplest Homemade Grenadine

  • 1 cup 100% pomegranate juice, room temperature
  • 1 cup evaporated cane or granulated sugar
  1. Combine pomegranate juice with sugar in a pint jar or other container with a tight fitting lid. Shake, shake, shake, until the sugar has dissolved. Transfer to a bottle if desired. Refrigerate. Makes about 1 1/3 cups grenadine. Keeps at least 1 week refrigerated.

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