Even though they are open year round, its pretty puffball light fixtures, garden-bench seating, tea-parlor flourishes and seasonally driven menu make Westhampton Beach’s Flora (149 Main St., Westhampton Beach, 631-998-9600) the quintessential spot to savor spring and dream of summer. And that’s exactly what beverage director Derek Guzman wants to invoke with each sip of his version of the classic Floradora cocktail.
The London Dry gin-based drink originated as a celebration of the 1899 Edwardian-era London musical “The Florodora Girls,” which takes place in part on the fictional tropical island of Florodora. The change in spelling? Well, probably a letter-switching gaff of a fast-typing journalist or very busy bartender over the years that stuck (hey, it happens). But here, we kind of like the ingrained nod to the Rooted Hospitality spot, and its stunning fuchsia hue that all but conjures warmer climes.
“Floradora is a classic cocktail and we wanted to give our own spin on it,” says Guzman. “The drink brings the vibrant colors of the muddled raspberries and Chambord liqueur. It has a freshness to it, and when it hits the table, it’s a ‘wow’ moment.”
Derek Guzman mixes up a springy Floradora with style at Rooted Hospitality’s Westhampton Beach gem, Flora. (Photo credit: Madison Fender)
Guzman’s choice to use the special release “Grand Cabaret” gin from Hendricks swaps out their signature cucumber for stone-fruit notes, which Guzman found worked especially well in this petal-pretty sipper. And his decision to use a hit of classic Chambord? “It has a deep raspberry profile that really helps round out the drink.”
Flora’s Floradora
Ingredients
- 5 fresh raspberries
- 1 1/2 oz Hendricks Grand Cabaret gin (or your favorite London Dry-style gin)
- 1/2 oz Chambord liqueur
- 3/4 oz fresh lime juice
- 1/2 oz simple syrup
- 2 – 3 oz ginger beer
Simple Syrup
- 1 cup water
- 1 cup sugar
Directions
- In a shaker, add raspberries and gently muddle.
- Pour in the gin, Chambord, lime juice and simple syrup. Fill with ice and shake vigorously, 5 to 10 seconds.
- Pour into an ice-filled Collins glass and top with ginger beer. Spear the remaining two raspberries on a toothpick and garnish. Cheers!
For the simple syrup
- Combine the sugar and water in a small saucepot over medium heat for about 10 minutes, stirring occasionally until all the sugar has dissolved. Allow to cool. Store in a tightly sealed container for up to three weeks.
