A Dirty Shirley is the cocktail of the summer, and it’s even better with a Wheyward Spirit twist!
This quintessential mocktail with an adult twist is a refreshing and vibrant warm weather staple, and an elevated upgrade from a standard soda mixer with some added nostalgia and a beautiful pink color.
The Wheyward Shirley
2 oz Wheyward Spirit
¾ oz Grenadine (we like this Masters of Mix grenadine for an easy to find option, or make your own using the recipe below!)
7 oz lemon-lime soda (like Sprite or 7-Up)
Garnish with a cherry and twist of orange peel
Pour Wheyward Spirit and grenadine over ice in a tall Collins glass. Top with lemon-lime soda and stir. Garnish with a cherry and an orange peel.
Looking for something a little less sweet? Try using less grenadine or swapping the soda for a lemon-lime flavored seltzer!
Homemade Grenadine
2 cups pomegranate juice
2 cups sugar
1 tsp orange extract
5-6 dried hibiscus leaves (optional)
Heat and stir sugar and juice on the stove until boiling then remove from heat. Add hibiscus leaves (optional) and allow it to steep while cooling. Remove leaves once cool and store refrigerated. Add a splash of alcohol to the syrup to increase its shelf life.
A Dirty Shirley is the cocktail of the summer, and it’s even better with a Wheyward Spirit twist!
This quintessential mocktail with an adult twist is a refreshing and vibrant warm weather staple, and an elevated upgrade from a standard soda mixer with some added nostalgia and a beautiful pink color.
The Wheyward Shirley
2 oz Wheyward Spirit
¾ oz Grenadine (we like this Masters of Mix grenadine for an easy to find option, or make your own using the recipe below!)
7 oz lemon-lime soda (like Sprite or 7-Up)
Garnish with a cherry and twist of orange peel
Pour Wheyward Spirit and grenadine over ice in a tall Collins glass. Top with lemon-lime soda and stir. Garnish with a cherry and an orange peel.
Looking for something a little less sweet? Try using less grenadine or swapping the soda for a lemon-lime flavored seltzer!
Homemade Grenadine
2 cups pomegranate juice
2 cups sugar
1 tsp orange extract
5-6 dried hibiscus leaves (optional)
Heat and stir sugar and juice on the stove until boiling then remove from heat. Add hibiscus leaves (optional) and allow it to steep while cooling. Remove leaves once cool and store refrigerated. Add a splash of alcohol to the syrup to increase its shelf life.
