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We all grew up drinking Shirley Temples. But while kids may love ginger ale mixed with grenadine and a bright red cherry, that sickly sweet combination doesn’t translate well into adulthood. The Spicy Temple is an ultra-artisanal version of the original cocktail, dominated by the spicy, biting flavor of fresh ginger. The homemade grenadine lends a subtle fruity quality. Jon Gasparini is the owner of Rye Bar in San Francisco. ryesf.com

Ingredients

1 cup sugar

1 cup chopped fresh ginger root

Grated zest of two lemons

4 cups water

2 cups sugar

1 cup pomegranate juice

6 ounces seltzer water

1 marasca cherry marinated in maraschino liqueur

Process

Ginger syrup: Combine sugar, ginger root, zest of lemons, and 2 cups water in saucepan. Bring to boil. Simmer until mixture reduces by half. Strain and refrigerate when cool.

Pomegranate syrup: Follow steps for ginger syrup, but with pomegranate juice, 1 cup sugar, and 2 cups water (above).

Combine 1½ ounces ginger syrup and ½ ounce pomegranate syrup in ice- filled high-ball glass.

Top off with seltzer water.

Garnish with marinated cherry.