Henry’s Floradora

A classic cocktail here at Dexam taken from the Chairman’s Cocktail Collection. The Henry’s Floradora was created especially for the wedding of the former Chairman’s daughter.

Henry’s Flora Dora
PREP TIME 5 minutes COOK TIME 5 Minutes MAKES 1

Ingredients

  • 4 parts lime juice
  • 8 parts gin
  • 2 parts Cointreau or Triple Sec
  • 2 parts Crème de Framboise
  • 1 part Cointreau
  • 2 parts raspberry syrup
  • 11 parts ginger beer, chilled
  • Cocktail glasses, chilled
  • Ice
  • Cocktail shaker
  • Raspberries

Preparation method

  1. Chill your glasses. You can stick them into the freezer if you have room - perhaps not if they’re your great-great-grandfather’s finest heirlooms but if they’re IKEA basic (which are excellent) 15 minutes in the freezer will be fine. Otherwise fill them up with ice cubes and chuck the ice away before serving.
  2. Cut the limes in half using a Dexam Forest and Forge knife with horse chestnut handle and a vintage chopping board. Squeeze the limes using a citrus juicer.
  3. Now for the rocket fuel. Use a jigger to measure out the ingredients but don’t worry if it’s not exactly the right amount. A bit of tolerance is essential in cocktail making.
  4. Add the gin (no need for anything fancy) and the Cointreau. Now you need something sweet to slightly offset the limes’ sharpness. If you have Crème de Framboise use that. If not, you could use sugar syrup, or some honey. The raspberry syrup will make it sweeter too as well as boosting the gorgeous pink colour – if you can’t find any in a shop, try making it yourself, it’s very simple – just water, sugar, raspberries and a dash of lemon juice.
  5. Now get some big chunky ice cubes. Dexam’s pop-in / pop-out ice tray produces some excellent-sized cubes. Put half a dozen into your bullet cocktail shaker and shake medium-vigorously half a dozen times.
  6. Strain the ice cubes, pour the rocket fuel into the chilled glasses so they’re roughly two thirds full then top up with ginger beer. Add some fresh raspberries on a cocktail stick as decoration – delicious to suck once they’ve soaked up some fuel.