How to make a classic mocktail drink for kids: the Shirley Temple - Tampa Bay Times

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Leo Kelly was supposed to be visiting Walt Disney World in April, enjoying the Magic Kingdom and drinking Shirley Temples at places like Chef Mickey’s and the Rainforest Cafe.

But, like the rest of the world, the 6-year-old is staying home. In his case, with his parents and two younger siblings in Connecticut. It’s an especially tough break for the self-proclaimed Shirley Temple King, an Instagram superstar (@theshirleytempleking) with more than 280,000 followers who watch him taste different versions of the sugary-sweet kiddie drink. His Instagram account blew up in February after he appeared on The Ellen DeGeneres Show.

Leo isn’t letting social distancing disappoint his social media audience. Instead of going out in search of the mocktail, he is sampling those his parents bring home from local restaurants.

“Leo is doing well, although it is certainly a challenging time,” said his mother, Lisa Kelly, via email. “We have been ordering takeout and including a Shirley Temple in our order when available."

He’s adapting to our new reality by expanding his tasting horizons.

“Leo loves experimenting making different types of Shirley Temples (snow cones, milkshakes, adding orange juice, ginger ale vs. Sprite, etc.) and has been trying different beverages and snacks too,” she said.

It’s believed that Shirley Temple, also a sensation at the age of 6 as an Academy Award-winning actor, wanted to join her parents and have her own “cocktail” while eating at a restaurant in Beverly Hills, Calif., in the early 1930s. The bartender concocted a drink with ginger ale, grenadine syrup and a cherry on top — henceforth known as the Shirley Temple.

With kids of all ages home now, an introduction to the Shirley Temple drink while watching a few of her old movies could be a fun way to while away a few hours.

For generations, bartenders have been shaking up the Shirley Temple scene, adding different syrups and sodas. Leo has his favorite recipe, which he has demonstrated for his Instagram followers. He prefers a classic Shirley Temple with Canada Dry Ginger Ale, poured halfway into a real glass (not a plastic cup) filled with “just enough ice.” He adds about ¼ cup of Rose’s Grenadine “to get it bright red,” drops a few Reese Maraschino Cherries on top and uses “an extra long straw” to enjoy the fruits of his labor.

That’s the baseline for his reviews of the versions he tastes from various restaurants. He rates each drink on a scale of 1 to 10. In his dozens of reviews, though, he has only had one drink receive a 10 — from the Lotte New York Palace hotel in New York City during a visit with Santa. He has come close to finding a perfect Shirley Temple a few other times, but his reviews are brutally honest. In an Instagram post of him sipping a Shirley Temple at Friendly’s restaurant, Leo said: “That just tastes like cherry-flavored ginger ale.” He gave it a 6.

After sampling one from Starbucks, Leo was especially disappointed: “Yuck, that tastes like strawberry mixed with mango — it’s disgusting. I give that a perfectly not good, zero.”

While he said he loves the Cheesecake Factory, he wasn’t as impressed with the chain’s Shirley Temple: “To be honest with ya, no cherries and a plastic cup. ... I mean it’s not the best Shirley Temple I’ve had. I give it a five.”

We asked some local bartenders about the kid-friendly drink, and they said they have been enjoying Shirley Temples since their childhoods and making the drinks for their children and customers for years.

“It makes children feel grown up and it’s sweet,” said Julie Overton, a mother of four and bartender at Valenty’s Lounge in South Pasadena. “When you are growing up, it’s just fun.”

Overton said she has fond memories of drinking Shirley Temples with garnishes like little plastic monkeys hanging on the edge of the glass.

“My kids would always ask for extra cherries,” said Overton.

The perfect number of cherries in a Shirley Temple, according to Leo, is three. He also prefers actual grenadine to pouring juice from the cherry jar. The red, super sweet grenadine syrup is made from pomegranates.

Melody Maria, who operates a mobile bar in St. Petersburg called Wine on Wheels, said all good bartenders know to “throw as many cherries in there as you can” when making a Shirley Temple for a child.

“I would always skewer them so you can see them on top,” she said, describing the little plastic swords she used for presentation.

Leo would appreciate that.

“He gets very excited with the addition of a fun garnish and a tropical umbrella or an American flag toothpick,” said Lisa Kelly.

Being at home has given Leo the chance to experiment. He recently added orange juice to his classic Shirley Temple and “liked the ‘zing’ it gave the drink,” said his mom.

One of his most recent Instagram posts was from his bathtub, where he was trying to re-create his postponed Florida vacation. On the side of the tub was a “Disney Dole Whip Pineapple” drink with an umbrella garnish. It had pineapple chunks, pineapple juice and ice cream.

“I put an umbrella in there just to make me feel like I’m out,” he said. “I brought the beach to me.” After a sip, he declared: “It’s delicious.”

Kelly said they hope to visit Florida next year. In the meantime, Leo is planning to make the best of his current situation.

“Being at home has given us the opportunity to get creative and expand his horizons a bit, which he enjoys,” she said. “His happiness is our main priority, so as long as this remains fun and exciting for him, we will continue letting Leo lead the way.”

The Shirley Temple King’s Perfect Recipe

¾ cup Canada Dry Ginger Ale

¼ cup Rose’s Grenadine syrup

Three Reese Maraschino Cherries

One extra long straw

Pour ginger ale into a 16-ounce glass filled with ice. Add grenadine syrup. Drop in cherries. Stir with straw and enjoy.

Makes 1 drink.

Source: Leo Kelly

The Food Network Shirley Temple

2 slices lime

2 maraschino cherries

1 tablespoon grenadine syrup

8 ounces ginger ale

Muddle two slices fresh lime and one maraschino cherry in a glass. Add some ice, grenadine syrup and ginger ale. Garnish with a second maraschino cherry.

Makes 1 drink.

Source: the Food Network

Homemade Grenadine Syrup

¼ cup sugar

1 cup unsweetened pomegranate juice

Juice from ½ lemon (optional)

Combine sugar and juice in a saucepan or skillet and cook over medium heat until sugar dissolves.

Bring to a rapid boil and cook for 5 minutes or until slightly thickened.

Cool and add lemon juice for more tartness, or extra sugar for more sweetness.

Source: thekitchn.com

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