American
Shirley Temple
Chilled ginger ale, real pomegranate grenadine, fresh lime, ice, and cherries make a ruby highball whose gentle spice keeps the sweetness in check.
2 servings · 5 minutes prep
Ingredients
Highball
- 1 1/2 cups chilled ginger ale
- 2 tablespoons real pomegranate grenadine
- 1 tablespoon fresh lime juice
- 2 cups ice cubes
Garnish
- 4 sour cherries in syrup, drained; an intentionally less-sweet alternative to the customary maraschino garnish
Directions
Chill the Glasses
- Fill two tall glasses with the ice and let them stand for 1 minute. Pour off any meltwater.
Build the Highballs
- Divide the grenadine and lime juice between the glasses.
- Pour in the ginger ale down the inside of each glass. Lift once from the bottom with a long spoon—enough to blend while leaving a ruby gradient and active bubbles.
Garnish and Serve
- Add two drained sour cherries to each glass and serve immediately while thoroughly cold. Stir once more before drinking if the grenadine settles.
