Sunday, June 24, 2012

The Shirley Temple All Grown Up Recipe!


  • 1 1/2 tablespoons sweet cherry brandy (recommended: Leroux)
  • Champagne, chilled
  • Sugar, for garnish
  • Whole red cherries (not Maraschino), for garnish


  1. Slice one of the whole cherries, and rub the cut cherry around the rims of the champagne flutes. Pour the sugar into a saucer, and dip the wet glass rims into the sugar.

  2. Careful to avoid ruining the rim, pour first the sweet cherry brandy into the champagne flute, and then top with champagne. Pour the champagne slowly, or it will fizz over the top of the glass and ruin the sugar rim. Drop a whole cherry with its stem into the cocktail.


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