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Non-Alcoholic Shirley Temple for Dry January

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A Classic Mocktail with Quality Ingredients

You know I love me my wine and whisky (Scotch in particular), but David and I have been immensely enjoying a little Dry January.

My husband is a mixologist maven, and he’s proving that to be the case with the non-alcoholic concoctions he’s drumming up this month, including a favorite mocktail of mine from my childhood — from many of our childhoods: Shirley Temples!

I’m happy to say this version is more sophisticated than the ones I grew up drinking, because it’s all about quality ingredients — like anything else. Of course, you can use whatever brands you prefer, but here’s what we use to make spicy, sweet, delicious Shirley Temples!

Ingredients

  • 1 cup Maine Root Ginger Beer
  • 1 ounce Grenadine
  • Luxardo Cherries for garnish
  • Ice cubes (I prefer crushed over cubed)

Directions

Fill a glass with ice. You can use a pint glass, but David uses a Collins glass, which I prefer.

Start by adding 1 cup of Maine Root Ginger Beer – its robust, zesty profile makes it superior to other ginger beers / ginger ales.

Next, add 1 ounce (or more) of Grenadine for a touch of sweetness. We also add a little of the Luxardo cherry syrup.

Use whatever maraschino cherries you prefer, but if you want to elevate it, use Luxardo brand cherries. David uses a pretty metal cocktail skewer for the cherries and a metal straw for the sipping. 😊

Let me know if you create your own Ginger Bliss Shirley Temple! Cheers to the simple joys of a well-crafted mocktail by my favorite mixologist! 🍹

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