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 — a mix of 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 (shown atop), 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.

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The Shirley T Black-Berry Wine Spritz

Course Drinks

Keyword blackberry, lime, pinot noir, vodka

Ingredients

• 1 ½ oz. Grey Goose vodka
• 1 ½ oz. Blackberry syrup
• Juice of ½ a lime
• La Crema pinot noir

Instructions

• 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.

Notes

The mixologists at The Bellmoor Inn and Spa in Rehoboth Beach, DE, created this recipe.

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Shirley T. Black Tea

Course Drinks

Keyword black tea, Bordeaux cherry syrup, lemon, vodka

Ingredients

• 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

Instructions

• 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.

Notes

The mixologists at Hotel ZOSO in Palm Springs, CA, created this recipe.

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The Shirley Povich

Course Drinks

Keyword Absolut Elyx vodka, ginger beer, Pomegranate syrup

Ingredients

• 1 ½ oz. Tito’s Vodka
• ¾ oz. Pomegranate syrup
• Topped with Ginger beer

Instructions

• Combine vodka and pomegranate syrup in a shaker with ice and shake.
• Pour into glass with ice.
• Top with ginger beer.
• Garnish with a brandied cherry.

Notes

The mixologists at the Viceroy Washington DC in Washington, D.C., created this recipe.

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The Ambassador

Course Drinks

Keyword lime, Luxardo maraschino liqueur, vodka

Ingredients

• 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

Instructions

• 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.

Notes

The mixologists at Hotel Zena in Washington, D.C., created this recipe.