This modern take on the classic Shirley Temple mocktail gets its kick from tart cranberries, ginger, and orange zest.
In a season focused on less sweets and more sobriety, we all need fresh sources of inspiration to survive. That’s why we were thrilled when our search for a new mocktail recipe led us to Jeran McConnel of lifestyle blog Oleander + Palm. Using bright tart cranberries, orange, and ginger, McConnel concocted a new version of the old-school Shirley Temple that’s bright and bold. You’ll start by making cranberry syrup and sugared cranberries (you’ll have leftovers for future cocktails), which you’ll mix with simple club soda and serve in our Marta light pink glasses. This cranberry mocktail is fancy, fresh, and hangover-free. Cheers to that!
1 cup water
1 cup sugar
2 cups fresh cranberries
Zest of one orange
1 tsp. fresh grated ginger
Place the water, sugar, cranberries, and zest in a small pot. Bring to a boil, then reduce the heat to medium high and simmer for 5 minutes. Add the fresh grated ginger and stir. Pour the syrup through mesh sieve and press the cranberries with the back of a spoon. Discard the pulp. Store in an airtight container in the fridge for 2 weeks.
½ cup fresh cranberries
¼ cup water
½ cup sugar, divided
In a small pot, bring water and 1/4 cup sugar to a boil. Boil for one minute and then remove from heat. Allow to cool completely. When the syrup is room temperature, add cranberries and toss gently in the sugar syrup. Place cranberries in the fridge for at least one hour. Pour the remaining sugar on a plate. Working in small batches, toss a few cranberries at a time into the sugar until they’re coated. Place cranberries on a metal cooling rack until completely dry.
Cranberry Shirley Temple Mocktail Recipe
1-2 oz. cranberry syrup
Club soda or lemon lime soda (eg. Sprite or Sierra Mist)
Sugared cranberries for garnish
Fill a glass with ice. Pour cranberry syrup into the bottom of a glass. Fill the glass with club soda or lemon lime soda (depending on how sweet you like the drink). Stir and garnish with a scepter pick of sugared cranberries.