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shirley temple tonic mocktail served over ice with ginger ale and cherry

Shirley Temple Tonic

A refined, grown-up take on the classic Shirley Temple, built with house-made pomegranate grenadine, subtle lemon zest and ginger heat, and finished with crisp ginger ale. Bright, tart, and nostalgic — without the sugar overload.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Drinks
Calories: 70
Ingredients Method Notes

Ingredients
  

HOUSE POMEGRANATE GRENADINE
  • 240 ml fresh pomegranate juice
  • 50 g white sugar
  • 1 strip lemon zest yellow part only; no white pith
  • 8-10 g fresh ginger finely grated
MOCKTAIL BASE
  • 360-400 ml chilled ginger ale
TO SERVE
  • item ice
  • item maraschino cherries optional; 1 per glass

Method
 

Make the House Grenadine
  1. In a small saucepan, combine the pomegranate juice and sugar. Heat gently over medium-low heat, stirring just until the sugar fully dissolves. Do not boil or reduce — this is extraction, not syrup cooking.
  2. Remove from heat and add the lemon zest and grated ginger. Let steep for 6–8 minutes only, just until aromatic with a soft ginger bite.
  3. Strain through a fine-mesh sieve into a bowl or measuring jug. Discard solids and let the grenadine cool completely.
Build the Mocktail
  1. In a pitcher, combine 120–140 ml of the cooled grenadine with plenty of ice. Pour in the chilled ginger ale and stir gently once or twice to integrate without killing carbonation.
  2. Pour into ice-filled glasses and garnish with an optional maraschino cherry in each glass.

Notes

  • Grenadine should stay tart and bright, not syrupy. If it tastes thick or candy-like, you overcooked it.
  • Ginger adds structure and warmth, not burn — short infusion is mandatory.
  • Lemon zest is aroma only. Juice would ruin the balance.
  • Use real ginger ale with bite, not flat ginger-flavored soda.
  • Serve immediately. This drink lives and dies on carbonation.