DRINK CULTURE
The Dirty Shirley Heats Up Summer Menus
Forget Frosé . Eighty-six the Aperol Spritz . Can the Cosmo comeback . This summer is all about The Dirty Shirley , at least according to some folks .
Others may scoff at the spiked Shirley Temple — vodka , grenadine , lemon-lime soda ( Sprite or 7up ) and maraschino cherry garnish – but it ’ s been popping up on menus everywhere lately . The trend has prompted some spirit brands restaurants , bars and hotels to create their own versions .
For instance , Black Infusions recommends mixing 2 ½ oz . of its Dark Cherry vodka with ¼ oz . freshly squeezed lime juice and ginger ale , with a Luxardo cherry and mint sprig garnish . The brand also has a Dirty Shirley RTD .
Ready-to-drink spice soda maker Ouli suggests its Pink Peppercorn lemon soda with vodka and grenadine . The soda incorporates hints of cracked pink pepper , tart lemon and crushed elderberries for a less-syrupy Shirley .
Not a big fan of vodka ? Hendrick ’ s gin brand ambassador Mattias Horseman offers up the Don ’ t Call Me Shirley , with 2 parts Hendrick ’ s Gin , ¼ part Luxardo Maraschino cherry juice or grenadine , ¼ part orange liqueur , topped with Fever-Tree lemon tonic and garnished with a squeeze of lemon , a fresh cherry and cucumber slices .
Here are a few more Dirty Shirley riffs shared by some high-end hotels around the country .
SHIRLEY T . BLACK TEA
1 ½ oz . Vodka ½ oz . Lemon juice ½ oz . Bordeaux cherry syrup ½ oz . Simple syrup Sprig of Rosemary ( muddled ) Strong iced black tea
Combine ingredients ( except tea ) in a shaker and shake . Strain into ice-filled glass . Top with a float of iced black tea . Garnish with cherry and rosemary .
The mixologists at Hotel ZOSO in Palm Springs , CA , created this recipe .
THE SHIRLEY POVICH
1 ½ oz . Tito ’ s vodka ¾ oz . Pomegranate syrup Topped with Ginger beer
Combine vodka and pomegranate syrup in a shaker with ice and shake . Pour into glass with ice and top with ginger beer . Garnish with a brandied cherry .
The mixologists at the Viceroy Washington DC in Washington , D . C ., created this recipe .
THE SHIRLEY T BLACK-BERRY WINE SPRITZ
1 ½ oz . Grey Goose vodka 1 ½ oz . Blackberry syrup La Crema pinot noir Juice of ½ a lime
Combine all ingredients in shaker of ice . Shake until chilled ( 30 seconds ). Strain into Collins glass filled with ice , fill with ginger ale , leave ¼ inch from top . With the back of dinner spoon pour pinot noir to float on top of drink . Garnish with a chocolate truffle and blackberry on cocktail pick , lime wheel on rim of glass and a sprig of fresh thyme .
The mixologists at The Bellmoor Inn and Spa in Rehoboth Beach , DE , created this recipe .
THE AMBASSADOR
1 ½ oz . Black-cherry-infused Absolut Elyx vodka ½ oz . Luxardo maraschino liqueur ½ oz . Lime juice ½ oz . Cane syrup Top with splash of Fever Tree club soda
Combine ingredients ( except soda ) in a shaker with ice and shake . Pour into a glass and top with a splash of soda . Garnish with a Luxardo cherry on skewer .
The mixologists at Hotel Zena in Washington , D . C ., created this recipe .
www . cheersonline . com BevX Issue 2022 • 5