Refreshing Raspberry Lime Floradora Gin Cocktail

Why You’ll Love This Recipe

• Fresh lime keeps the raspberry syrup bright rather than overly sweet.
• Ginger ale adds lively bubbles and a gentle, warming spice.
• The jewel-pink color makes this simple cocktail feel especially festive.
• It takes only 7 minutes and uses easy-to-find ingredients.

Grocery List

• Produce: 1 medium lime and 3 fresh raspberries
• Dairy: None
• Pantry: Raspberry syrup and ice cubes
• Spirits and Mixers: London dry gin and ginger ale

Full Ingredients

For the Cocktail

• 2 ounces London dry gin, equal to 1/4 cup
• 3/4 ounce freshly squeezed lime juice, equal to 1 1/2 tablespoons
• 1/2 ounce raspberry syrup, equal to 1 tablespoon
• 3 ounces ginger ale, chilled to 40°F
• 2 cups standard ice cubes, divided between shaking and serving

For the Garnish

• 1 lime wheel, cut approximately 1/8 inch thick
• 3 fresh raspberries

Step-by-Step Instructions

Step 1: Chill the serving glass

Place a 10- to 12-ounce Collins or highball glass in a 0°F freezer for exactly 5 minutes. Keep the ginger ale refrigerated at approximately 40°F until needed. A cold glass and cold mixer help the cocktail stay crisp and bubbly without excessive melting.

Step 2: Measure the cocktail base

While the glass chills, squeeze and strain the lime juice to remove seeds and excess pulp. Measure 2 ounces of gin, 3/4 ounce of lime juice, and 1/2 ounce of raspberry syrup into a cocktail shaker. Measuring carefully keeps the drink balanced between botanical, tart, and sweet flavors.

Step 3: Add ice and shake

Add 1 cup of ice cubes to the shaker, or enough to fill it halfway. Seal the shaker and shake vigorously for 10 seconds. The outside should feel very cold and develop a light layer of condensation. Do not add the ginger ale to the shaker, as shaking a carbonated mixer can create excessive pressure.

Step 4: Strain over fresh ice

Remove the chilled glass from the freezer and fill it with the remaining 1 cup of fresh ice. Strain the shaken gin mixture over the ice. Using fresh serving ice rather than the partially melted shaker ice keeps the Floradora cold without quickly diluting it.

Step 5: Add the ginger ale

Slowly pour 3 ounces of chilled ginger ale down the inside of the glass. Insert a bar spoon and stir gently from the bottom upward exactly 3 times. This distributes the raspberry mixture while preserving as much carbonation as possible.

Step 6: Garnish and serve

Cut a small slit in the lime wheel and place it on the rim of the glass. Thread the 3 raspberries onto a cocktail pick and rest it across the top, or drop the berries directly into the drink. Serve immediately while the cocktail is cold, bright, and actively bubbling.

Pro Tips

• Use fresh lime juice: Bottled juice can taste flat or harsh and will not provide the same vivid citrus aroma.
• Choose a dry, botanical gin: A classic London dry gin stands up well to the sweet raspberry syrup and ginger ale.
• Keep everything cold: Chill the glass, ginger ale, and gin before mixing to reduce dilution and preserve carbonation.
• Pour the ginger ale last: Adding it after shaking protects the bubbles and gives the finished drink a lively texture.
• Use solid ice cubes: Large, dense cubes melt more slowly than small or hollow cubes, helping the cocktail remain balanced.

Variations

• Spicier Floradora: Replace the 3 ounces of ginger ale with 3 ounces of chilled ginger beer for a stronger ginger bite.
• Blackberry Floradora: Replace the 1/2 ounce of raspberry syrup with 1/2 ounce of blackberry syrup and garnish with 3 blackberries.
• Zero-proof version: Replace the 2 ounces of gin with 2 ounces of a dry, botanical nonalcoholic spirit; prepare the rest of the recipe exactly as written.

Storage & Make-Ahead

A finished Floradora should not be stored because the ice will dilute it and the ginger ale will lose its carbonation. For up to 8 cocktails, combine 16 ounces of gin, 6 ounces of fresh lime juice, and 4 ounces of raspberry syrup in a sealed bottle. Refrigerate the base at 40°F or colder for up to 4 hours. When ready to serve, shake 3 1/4 ounces of the prepared base with ice for 10 seconds, strain over fresh ice, and top each glass with 3 ounces of chilled ginger ale. Keep opened raspberry syrup refrigerated according to the package directions, and use freshly squeezed lime juice within 24 hours.

Nutrition (per serving)

Calories: 210 kcal | Carbs: 23g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 21g | Sodium: 8mg | Cholesterol: 0mg