Web23 Aug 2024 · Add pomegranate juice and sugar to a saucepan. Over low heat, whisk the pomegranate juice and sugar until the sugar dissolves and makes a syrup. Take the syrup off the heat, cool, then pour it into a mason jar or glass container with a top. Keep covered in the refrigerator to keep it fresh. Web19 Jan 2024 · Bar pro Colleen Kenny created this version of the Shirley Temple for drinkers seeking something non-alcoholic and familiar. The usual Sprite or ginger ale is traded for quality soda water, plus freshly squeezed lemon and lime juices, and homemade grenadine makes the cocktail strongly resemble the familiar classic.
Classic Shirley Temple (Best Way to Make It!) – A …
Web21 Apr 2024 · Directions. Step 1 Fill a Collins glass with ice. Step 2 Add pomegranate syrup and top with seltzer. Step 3 Serve with a maraschino cherry. Web8 Jul 2024 · Serves: 1 drink. (tap # to scale) Prep: 3 minutes. Total: 3 minutes. The Shirley Temple Black Drink is a Rum spiked twist on the classic Shirley Temple. The classic combination of grenadine, lemon lime soda, and maraschino cherries is complimented with the spicy finish of dark rum. Print Pin It Rate. french doors with impact glass
Classic Shirley Temple Drink - Belly Full
Web21 Mar 2024 · Add an ounce of vodka into the mix for a cocktail version of this classic drink. You can also use dark rum or tequila instead. Make it a float. Make the Shirley Temple without ice in a pint glass, and fill it with the recipe below (should be about ¾-full). Then add a scoop of vanilla ice cream on top. WebHow to make the best Shirley Temple. To make the perfect Shirley Temple cocktail, put a handful of ice cubes into a long drink glass. Then pour in the lime juice and the grenadine. Use a grenadine of decent quality, for instance, Giffards or Monin, and freshly squeezed lime juice. These two ingredients make or break your Shirley Temple. WebBring it to a slow boil, stirring constantly until all the sugar is dissolved then reduce the heat and cover. Allow the mixture to simmer for 15 minutes, stirring occasionally. Remove the syrup from the heat, allow it to cool, and pour it into a small glass bottle or decanter with a tight-sealing lid. french doors with georgian bars