Today, I woke up to the news that our beloved Shirley Temple Black has taken her final bow on this here third rock from the sun. But she’s left us with a very sparkly legacy.
My mother is a lifelong fan and when I was little, she passed on her love and appreciation for Shirley Temple and all of her gobsmacking talent as a singer, actress and dancer. She was my absolute favorite and made an incredible impact on me as a child. Subsequent years of me singing, acting and dancing followed this childhood fascination with Curly Top, and I blame a lot of my interest in all of that on those early experiences watching her movies over and over. I would have given anything to have my impossibly straight hair curled into fat sausages on top of my head. And I remember, at 6, being so envious when Sue Soto, my neighbor and best friend who was from a huge Mexican Catholic family, got an outfit for her First Communion that I thought was EXACTLY like something Shirley Temple would’ve worn – white patent leather baby doll shoes, lacy ankle socks and a multi-tiered, frothy, crinoline party dress resembling a puffed pastry. I was CRUSHED that my hippy mom didn’t go in for that kind look for me. I was stuck in earth tones and beaded vests.
As a tribute to Shirley Temple Black, and with Valentine’s Day right around the corner, I thought I’d provide a recipe for the popular, pink-hued, booze-less “cocktail” named in her honor. The origins of this fruity beverage are a little fuzzy, as many have claimed its invention. According to Hollywood lore, however, a bartender from Chasen’s, a historic Beverly Hills restaurant, created the drink especially for the child star in the 30s. This place was filled with these kinds of stories. Too bad it closed in the 90s!
I recently had a horrible version of one of these at the American Girl Store when I had a date with one of my favorite 7 year olds. And, believe it or not, I’ve been wanting to post a recipe with quality ingredients on here ever since! The problem with most Shirley Temples is the grenadine. The store-bought stuff is usually filled with such garbage and more often than not, people are too heavy-handed with it. You only need a dash of the sweet stuff! Especially when you are mixing with an already sweet soda. My version uses ginger syrup and seltzer in place of ginger-ale, so it’s even easier to pull back on the sweetness. And instead of providing my own grenadine recipe, I’m supplying you with the best one I’ve found out there from bartender and cocktalian whiz Jeffrey Morgenthaler’s blog here. It is easy and delicious. Can’t beat that!
(Makes 4 Glasses)
2 oz Homemade Grenadine
1.5 oz Ginger Syrup
1 oz Lemon Juice
32 oz Club Soda
4 Natural Maraschino Cherries
In a pitcher, mix the syrups, juice and soda over ice. Pour into 4 glasses. Enjoy!
If you DO want to booze this up, you can easily add a few ounces of your favorite spirit. White rum is especially good with this flavor combo. You can also go a little easier on the grenadine and throw in some Maraschino liqueur for a sweet kick!
Rest in peace, sweet Shirley. I’m sure you’re already hoofing up a storm alongside Bill “Bojangles” Robinson on that stairway to heaven!