The Shirley Temple: The Original Mocktail and Its Hollywood History

The Shirley Temple is the original mocktail — the drink that gave the entire category its name and its cultural foothold. Before the word "mocktail" existed in common usage, before the zero-proof movement, before craft soda bars, there was a simple glass of ginger ale, a splash of grenadine, and a maraschino cherry, created for the most famous child in the world. It remains, nearly a century later, the most recognisable non-alcoholic drink on earth.

The drink is named after Shirley Temple (1928–2014), the dimpled child actress who was the biggest box-office draw in America from 1935 to 1938 — a period during which she received more fan mail than Clark Gable. The most widely accepted origin story credits Chasen's, the legendary Beverly Hills restaurant that opened in 1936 and served Hollywood royalty for six decades, where a bartender is said to have created the drink for the young star when she dined with her parents. An alternative origin credits the Brown Derby restaurant, also in Hollywood. The Royal Hawaiian Hotel in Waikiki has also been credited. The drink's exact birthplace remains debated, but all accounts place it in the 1930s.

Shirley Temple herself, in later life, denied any involvement in the drink's creation. In a 1986 interview, she stated she had nothing to do with inventing it and that the drink was created for her, not by her. The grenadine and ginger ale combination was, in any case, a natural progression from the soda fountain culture of the era.

About the Ingredients

The classic Shirley Temple uses **ginger ale** — preferably a high-quality brand such as Fever-Tree Ginger Ale or Blenheim Ginger Ale, which offer genuine ginger flavour and a clean, crisp finish. Some recipes substitute lemon-lime soda (such as 7-Up or Sprite), but ginger ale is the more authentic choice — its gentle spice complements the grenadine's sweetness far better than the flat sweetness of lemon-lime soda.

Grenadine is the defining ingredient — and the one most often butchered. Real grenadine is made from pomegranate juice and sugar, reduced to a syrup. The fluorescent red commercial grenadine found in most bars is high-fructose corn syrup with artificial colouring and bears no resemblance to the real thing. Liber & Co Classic Grenadine, Small Hand Foods, and Fee Brothers all produce genuine pomegranate grenadine.

Ingredients (serves 6): - 24 oz chilled ginger ale (Fever-Tree or Blenheim) - 4 oz real pomegranate grenadine (Liber & Co, or homemade — see below) - 2 tablespoons fresh lime juice (the secret ingredient — a touch of acid balances the sweetness) - Ice - Maraschino cherries (preferably Luxardo Maraschino Cherries — the Italian original, far superior to the neon-red American version) and lime wheels for garnish

For Homemade Grenadine: Combine 1 cup 100% pomegranate juice (such as POM Wonderful) and ½ cup granulated sugar in a small saucepan. Heat gently, stirring, until sugar dissolves. Do not boil. Simmer 5 minutes until slightly reduced. Cool completely. Add 1 tablespoon fresh lemon juice (the acid preserves the colour and brightens the flavour). Keeps refrigerated for up to 2 weeks.

Instructions: Fill tall Collins glasses with ice. Add ½ oz grenadine and 1 teaspoon lime juice to each glass. Slowly pour 4 oz chilled ginger ale down the side of the glass — the grenadine will settle at the bottom, creating a beautiful red-to-amber gradient. Do not stir; the layers are part of the drink's visual appeal. Garnish with a maraschino cherry on a cocktail pick and a thin lime wheel on the rim. Serve immediately.

Batch (serves 12): - 48 oz ginger ale - 8 oz grenadine - 4 tablespoons lime juice - Set out a pitcher of ginger ale alongside a small bottle of grenadine and a bowl of cherries. Guests build their own.

Variations: - Add a splash of fresh orange juice for a Shirley Temple Black (the original "black" version used a splash of dark rum — this keeps it zero-proof). - Replace ginger ale with San Pellegrino sparkling water and a teaspoon of ginger syrup for a lighter, less sweet version. - Add 2–3 drops of rose water per serving for a perfumed, elevated variation.

Pairing: The Shirley Temple pairs with everything casual and celebratory — birthday brunches, children's parties, baby showers, and any occasion where a festive, alcohol-free option is needed. Its sweetness makes it a natural companion to salty snacks, popcorn, and rich desserts.

Pro Tips: The most common mistake with the Shirley Temple is using too much grenadine — the drink should be delicately pink, not deep red. Start with ½ oz per serving and add more only if needed. The maraschino cherry matters enormously: Luxardo cherries are dark, dense, and genuinely rich; the standard bright-red American maraschino is a pale imitation. The small amount of lime juice is the secret that separates a great Shirley Temple from a mediocre one — it cuts the sweetness and makes the pomegranate flavour sing.

Reference Links: - Wikipedia — Shirley Temple (drink): en.wikipedia.org/wiki/Shirley_Temple_(drink) - Liquor.com — History of the Shirley Temple: liquor.com/articles/shirley-temple - Chasen's Restaurant History: en.wikipedia.org/wiki/Chasen%27s - Luxardo Maraschino Cherries: luxardo.com - Liber & Co Grenadine: liberandcompany.com - Fever-Tree Ginger Ale: fever-tree.com