which somehow inspired the dumbest comments I’ve seen in a while, and that’s saying something.
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I love how the kid mentions “old Florida” in his featured (first) review. Kid’s been around for a century, apparently 
Cute. I thought ST was made with sprite, not ginger ale? Are there variations on the theme?
PS: The comments, oh my. The less said about them, the better. #saltyangrypeeps
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Ginger ale is what I’m used to, but obviously opinions vary.
Well, it’s been a while since my last Shirley Temple… like, roughly 40 years, so I can’t be entirely sure if the American Embassy Club in my hometown used ginger ale or sprite.
Wiki says ginger ale is the standard. I learned something new today. Cue 
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And…comments are closed. 
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Ya can’t say the mods at the NYT aren’t on top of ish. Impressive!
Lost career opportunity for my nephew. Sending to him to rub it in properly.
(Also pondering a possible career as “Biryani Queen” – but I think I’d have to inflate grades too much to make it workable.)
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Oh. My. GAWD!!! I f’love this! With 240,000 followers, he concentrates on one thing and one thing only!
Sonsie in Boston really got hammered on that 1.5 cherry garnish - BUT the owners took the review properly and fixed the drink!
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OMG, some adults need to get a freaking life. 
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When I turned 13, my parents took us to what was a “fancy” Manhattan restaurant, Top of the Sixes, at 666 Fifth Avenue. The kids got Shirley Temples, and I had filet mignon. It was the first time I noticed that restaurants could manipulate plating to appear that there was more food–the steak was raised up on a slice of bread. That building was involved in a Trump family scandal during the last term.
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Ginger Ale, when I was a kid. Sprite hadn’t been invented.
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That’s fascinating! I had my first ST in the 70s, probably.
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I had mine in the ‘50s, when I went to grown-up restaurants. Got my training in early. I think the STs came accompanied with a booster seat.
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When I was growing up in the late 50s, Shirley Temples (for girls) and Roy Rogers (for boys) were made with ginger ale, grenadine, and one cherry. I though they were the height of sophistication (along with jello cut into squares and topped with whipped cream).
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Same for me when my parents would take my sister and I out to their favorite seafood restaurant. (My older brother rarely came out with us.)
Which, when I was a lot older, got a lot less sophisticated when the Jello was made with alcohol, put in small plastic cups and given out at summer concerts. Or is that more sophiticated? 
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I have no idea what year it was the last time I had a Shirley Temple but I’m pretty sure it was made with 7up.
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The restaurant where my grandfather would take me had Shirley Temples and a huge lobster tank, which mesmerized me. So, seafood. I guess I didn’t realize it was Death Row. The neon - tubing cocktails on the wall were an added treat. They must have been a depiction of my Shirley Temple (yes, ginger ale, grenadine, and that all-important maraschino cherry!). I felt so special.
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Always made with ginger ale where I was in Central Mass growing up. We used to get them at a Chinese American restaurant my mother’s parents liked in Ware, MA - Debbie Wong’s. It would come in a punch bowl for one with a plastic lotus (and maraschino cherries) floating on top to garnish.
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Shirley Temples IME have always been made with a lemon-lime soda, not ginger ale. My experience with them is somewhat limited - while I probably had them a few hundred times, they were all in the same three or four restaurants. And the bar where I tended for a short time didn’t have ginger ale in the gun and they didn’t stock bottles of the stuff.
I wonder if there aren’t just temporal but regional differences whether an ST is made with Sprite/Sevenup or ginger ale? The kid mentions lemon-lime soda, and he’s probably younger than all of us
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