Dirty Roy Rogers

Article by Layla Khoury-Hanold

The Roy Rogers, a mid-century mocktail crafted with cola and grenadine, serves as the inspiration for this refreshing, grown-up riff on a classic. With our easy Roy Rogers cocktail recipe, you’ll learn which types of alcohol to use (and avoid), which order to add ingredients in, the best technique for mixing and the best glassware to use.

How to Make a Roy Rogers Like A Pro

Reach for a tall Collins or highball glass. The tall, narrow design and straight sides of the Collins and highball glasses are designed for ice-heavy, carbonated cocktails, which help keep the Roy Rogers cold and carbonated.

Choose dark aged rum or Irish whiskey. Julian Plovnick, recipe developer at Food Network, found that dark aged rum brought out the sweetness of the grenadine and caramelly notes of the cola, while Irish whiskey’s smooth, slightly oaky flavors brought out deep cola notes and added a subtle smoky note. (Plovnick tested seven different spirits in all—scroll down for all of his tasting notes and recommendations.)

Add the cola last. Pouring in the cola after the grenadine and whiskey helps keep carbonation intact and ensures the best final texture.

Stir gently. Using a light touch to mix the drink ensures that the ice doesn’t over-dilute the cocktail, and that the cola stays fizzy.

What is A Roy Rogers?

A traditional Roy Rogers is a non-alcoholic drink made with three simple ingredients: grenadine, cola and a maraschino cherry. “Its namesake, Roy Rogers, rose to prominence in the 1930s as an American singer, actor and rodeo star, co-founding the country Western singing group the Sons of Pioneers in 1933 and earning him the nickname the King of Cowboys,” Plovnick says. “The drink first rose to popularity in the 1940s and is believed to be named after Rogers since he did not drink alcohol.”

What is Grenadine?

One of the key components of a good Roy Rogers is grenadine. “Grenadine is a sweet syrup made from concentrated pomegranate juice,” Plovnick explains. “Traditional grenadine involves a 1:1 ratio of pomegranate juice to sugar, although more modern, craft products occasionally include additions such as rose water or fruit juice.”

Types of Alcohol for a Dirty Roy Rogers

Plovnick and the Food Network Kitchen team tested seven different kinds of alcohol to determine which spirit best complemented the Roy Rogers’ cola-and-grenadine base. Dark rum and Irish whiskey were the top picks; other spirits can be used in a pinch or by tweaking measurements; two spirits were not recommended. Read on for Plovnick’s tasting notes and recommendations.

Dark Aged Rum

“The most classic combination of the choices, we liked how the tropical notes of the aged rum brought out the sweetness of the grenadine and the caramelly notes of the cola. We prefer a white, gold, or dark rum for the drink, as a spiced rum overpowered the other flavors of the drink. “

Irish Whiskey

“The smooth, slightly oaky flavors of the Irish whiskey brought out the deeper notes in the cola, adding a nice, subtle smoky note to the drink without being too much.”

Heering Cherry Liqueur

“A traditional Danish cherry liqueur, this version was deep and flavorful, although a bit strong. If going for this choice, drop the alcohol amount down to 1 1/2 ounces to strike the right balance of flavors.”

Bourbon

“While some might think bourbon is interchangeable with whiskey, we found the aged, spicy notes of the bourbon to be too strong and they didn't play well with the grenadine.”

Kirsch

“Made from fermenting and distilling black cherries, this European cherry brandy was strong in both its alcohol level and cherry flavoring. While it seems like a good option in theory, we preferred other choices.”

Vodka

“We found that the vodka didn’t add anything to the cocktail. While it’ll certainly work in a pinch, we enjoyed other choices more.”

Gin

“While enthusiasts love gin for its herbaceous, floral notes, we found it to be too combative with the other flavors of the drink.”