MARY POPP-INS (SHIRLEY TEMPLE)

Pomegranate, citrus, sparkle

The tartness of homemade grenadine makes this a strangely good accompaniment for Mediterranean cuisine, like stuffed grape leaves. It’s also excellent with kid food, like a PB&J.

The classic Shirley Temple, a drink served to small beings everywhere, gets a craft update with a bit of extra gleeful customer participation. In the seventeenth century, it was purportedly a common practice to add a “pop-in” flavor shot to a light beer. Re-popularized by the Dead Rabbit Grocery and Grog in New York, we incorporate the fun idea here for added effect—kids and adults alike enjoy the added bit of theater and attention. With homemade grenadine and an umbrella, this is a bit of magic.

    1 ounce (30 ml) homemade grenadine (page 244)

    3 to 4 ounces (90 to 120 ml) soda water

    Lime wedge, for garnish

    Cherry, for garnish

Pour grenadine into a shot glass. Add ice to a highball glass and nearly top off with soda. Garnish with an umbrella stuck in the cherry and lime wedge. Let the lucky recipient slowly pour the grenadine from the shot glass into the highball glass before drinking.