Dirty Shirley Garnish: Maraschino CherriesĬandied maraschino cherries are the traditional garnish, and they always add a bit of whimsy to a cocktail.īut if you’re averse to the unnatural hue and willing to buck tradition just a bit, here’s a grown-up substitute. Grenadine syrup will keep for up to 1 month in the refrigerator. Transfer to a Mason jar or other heat-safe container and cool to room temperature. Continue to simmer for 5 to 10 minutes, until the liquid thickens slightly into a syrup. (You can also add a squeeze of lemon juice or a splash of rose water or orange flower water, if you’d like to add other flavors.)īring to a simmer over medium-low heat, stirring frequently to help the sugar dissolve. How to Make Homemade GrenadineĪ quick reduction of real pomegranate juice and sugar, a small batch can be ready in 15 minutes and takes a Dirty Shirley cocktail firmly from the land of childhood into the realm of more adult tipples.Īdd 1 cup pure unsweetened pomegranate juice and 1/2 cup (100 grams) granulated sugar to a saucepan. In the same vein, homemade grenadine syrup brings more complexity to what would otherwise be straightforward sweetness. (Luxardo, the Italian liqueur used for maraschino cherries, can be used too, but I find it’s got less complexity than the dark, rich Heering.) Photo: Casey Barber Photo: Casey Barberīut if we’re going to the trouble of mixing up a drink like a proper adult, I can think of a few ways to make it even better.Ĭherry Heering, the sweet but refined liqueur last seen playing against the taste of coffee-infused porter in the winter beer cocktail The Good Cheer, adds depth to the drink. Vodka, that high-octane tabula rasa, typically does the trick. No citrus, bitters, brown liquors, or other flourishes of flavor are added to the sugary drink. When adding booze to a Shirley Temple, the Dirty Shirley, as it’s commonly called, keeps things equally straightforward. Photo: Casey Barber What’s in a Dirty Shirley Cocktail? Its taste and color makes it a slam-dunk with younger palates, but, like Matchbox cars and Care Bears, it’s something we grow out of as we move on to real cocktails with more sophisticated layers of flavor.Įven starter drinks like whiskey sours and amaretto sours add a hint of bitter and tart to a sugary base. With a little tinkering, I've come up with a few recipe spins on the Dirty Shirley that are refreshing, balanced and will help ease you through the rest of summer.Typically a mix of Rose’s grenadine and 7-Up or ginger ale, a Shirley Temple isn’t a complex drink. The good news is that the base flavors aren't bad. But the Dirty Shirley is cloyingly sweet and has almost no nuance. Next, add a bunch of maraschino cherries into the punch bowl. Then, pour 8-10 ounces of grenadine syrup over the ice, followed by a 2-liter bottle of lemon-lime soda. Earlier in the year the Dirty Shirley seemed poised to go viral, much like the whipped lemonades and Aperol Spritzes of seasons past. First, add 2 pounds of ice to a punch bowl. To turn a Shirley Temple (Sprite and grenadine cherry syrup) dirty, you'll simply spike it with booze such as vodka or rum. Some have dubbed this adult version of the classic kid's drink the sip of the summer, but certainly not me. With summer dwindling down to the final few weeks, we're out to salvage this summer sipper with a couple of spins on the "drink of the summer" with some recipe spins that don't suck. Now, we love an easy drink recipe (looking at you, Aperol Spritz) but not if it doesn't taste good, and this spiked version of a Shirley Temple is too sweet - and a little basic. The Dirty Shirley is about as simple as cocktails get.
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