New Delhi, March 14: Shirley Temple transports us to our childhood. It’s a non-alcoholic drink made with iced ginger ale and a splash of grenadine, garnished with a maraschino cherry. Modern Shirley Temple recipes may substitute lemon-lime soda or lemonade and sometimes orange juice in part, or in whole. Reportedly, the drink was invented by a bartender at Chasen’s, a restaurant in West Hollywood, California and was specially made in Hollywood to serve American actress Shirley Temple when she was too young to have regular cocktails. However, it’s interesting to note that the actress wasn’t a fan of the drink. However, there are other claims to its origin have been made. Temple herself was not a fan of the drink, as she told Scott Simon in an NPR interview in 1986: “The saccharine sweet, icky drink? Yes, well… those were created in the probably middle 1930s by the Brown Derby Restaurant in Hollywood and I had nothing to do with it. But, all over the world, I am served that. People think it’s funny. I hate them. Too sweet!”
In 1988 Temple brought a lawsuit to prevent a bottled soda version using her name from happening.
Adding 1.5 US fluid ounces (44 ml) of vodka or rum produces a ‘Dirty Shirley’. If dark rum is used, it produces Shirley Temple Black, a homage to her married surname.
Cooking time required for Shirley Temple
It takes about five minutes to make Shirley Temple. Don’t forget to add crushed or cubed ice. This would add freshness to the drink. Interestingly, Shirley Temples are often served to kids dining with adults in place of real cocktails, as are the similar Roy Rogers and Arnold Palmer.
Ingredients for Shirley Temple
Step by step procedure
- Fill a glass with ice
- Add about 1 ounce (2 tablespoons) of grenadine.
- Top with white soda, (Mix together 7 UP or diet 7 UP and grenadine syrup)
- Garnish with maraschino cherries.