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Dirty Shirley Cocktail

A grown-up twist on the classic Shirley Temple, this Dirty Shirley blends vodka, grenadine, olive brine, and ginger ale for a balanced sweet-savory sip finished with citrus and olive garnishes.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 cocktail
Course: Cocktail / Beverage
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces 60 ml vodka
  • 4 ounces 120 ml ginger ale, chilled
  • 0.5 ounce 15 ml grenadine
  • 0.5 ounce 15 ml olive brine
  • 0.5 ounce 15 ml fresh lemon juice
  • 5 to 6 ice cubes
  • 2 to 3 olives pitted or stuffed, for garnish
  • 1 lemon wheel or twist optional, for garnish

Equipment

  • Cocktail shaker or mason jar with lid
  • Jigger
  • Cocktail strainer
  • Highball or rocks glass
  • Bar spoon
  • Cutting board
  • Knife
  • Cocktail pick or toothpick

Method
 

  1. Place a highball or rocks glass in the freezer to chill for at least 5 minutes.
  2. Add 5 to 6 ice cubes to a cocktail shaker or mason jar.
  3. Measure and pour 2 ounces (60 ml) vodka into the shaker.
  4. Add 0.5 ounce (15 ml) grenadine and 0.5 ounce (15 ml) olive brine to the shaker.
  5. Add 0.5 ounce (15 ml) fresh lemon juice.
  6. Seal the shaker and shake vigorously for 10–12 seconds until the exterior feels frosty.
  7. Fill the chilled glass with fresh ice and strain the mixture into the glass.
  8. Top with 4 ounces (120 ml) chilled ginger ale and stir gently with a bar spoon to preserve carbonation.
  9. Thread 2 to 3 olives onto a cocktail pick, add the optional lemon wheel or twist, garnish the drink, and serve immediately.

Notes

Serve immediately for best carbonation. Adjust grenadine for sweetness or olive brine for saltiness to suit your taste.