Beer makes batters better, meat more tender, and sauces more flavorful.

Looking for a refreshing and easy-to-make cocktail? Try this recipe for a Roy Rogers. This non-alcoholic drink is made with just a few simple ingredients, including orange juice, grenadine, and ginger ale.
ice
1/4 cup orange juice
1 tablespoon grenadine
6 ounces ginger ale
Fill a glass half-full with ice. Add the orange juice, grenadine, and ginger ale and mix gently. Garnish with a maraschino cherry and serve immediately.
Use chilled ingredients for the best flavor and to keep the ice from melting too quickly and diluting the drink.
Fill the glass with enough ice to keep the drink chilled.
Adjust the ratio of ingredients as desired.
Garnish with a maraschino cherry for a classic Roy Rogers look.
Serve with a straw for easy sipping.
Experiment with different garnishes for a fun and personalized touch.
While orange juice is traditional, you can experiment with other juices like pineapple or apple for different flavors.
Grenadine adds a sweet and unique flavor and splash of color, but you can adjust the amount or omit it if desired.
To turn it into an alcoholic drink, you can add a shot of vodka or rum.
Use sugar-free ginger ale and a sugar-free grenadine substitute for a lower sugar version. Orange juice has natural sugar so it won't be totally sugar free.
Serve it in a highball glass or any tall glass over ice.
It's best served fresh to maintain the fizz of the ginger ale. If desired you could combine the orange juice and grenadine and keep in the fridge. Add the ginger ale just before serving.
You can use club soda for a less sweet version or a different soda like lemon-lime for a twist.
Yes, you can multiply the ingredients and serve it in a pitcher for easy serving.
Feel free to garnish with a slice of orange, lime, or lemon.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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