A Valentine’s Day twist on a classic gin cocktail
The Floradora is a classic gin cocktail made with raspberry syrup, lime juice, and ginger ale. It’s fruity, refreshing, and a very pretty pink, too! I’m not sure why the Floradora isn’t a better known gin cocktail because it’s delicious, easy on the eyes, and made with readily available ingredients. Fun fact: the Floradora was invented in the early 1900s and named for a popular Broadway musical.
I added a mist of rosewater to my Raspberry Rose Floradora for a floral variation that’s perfect for Valentine’s Day. Gin and floral flavors work wonderfully together, and raspberry + rose is a personal favorite flavor combination of mine. If you like crisp, long gin cocktails, this is one to try.
How to make raspberry syrup
To make an easy and fresh-tasting raspberry syrup, combine 1 part sugar with 1 part hot water and stir until all of the sugar has dissolved. As soon as the mixture becomes clear, but while it’s still hot, add 2 parts raspberries and muddle thoroughly. Allow the mix to cool, then strain through a fine mesh sieve. Store your raspberry syrup in a covered container in the refrigerator for up to two weeks.
If you prefer a more jammy flavor and a deeper color to your raspberry syrup, you can heat the sugar, water, and berries in a saucepan on the stove until the berries begin to break down. Allow to cool, then strain. I love the fresh-muddled method syrup for my Floradora, and I also like how quick and easy it is to make when you’re short on time! (For an even quicker fix, you can use raspberry or black raspberry liqueurs like Chambord.)
Raspberry & Rose Floradora
Ingredients
- 2 oz gin
- 1/2 oz raspberry syrup
- 1/2 oz lime juice
- ginger ale
- rosewater
Instructions
- Mist a tall glass with rosewater (or add a scant 1/4 tsp if you don't have a mister). Fill the glass with ice.
- Add gin, syrup, and lime juice to a cocktail shaker and fill 3/4 with ice.
- Shake until chilled, about 12 seconds. Strain into the glass and top with ginger ale. Garnish with a raspberry, an edible rose, and sprig of mint.
