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Privacy NoticeHow do you like your cocktails? Sour? Bitter? Spicy? Well, if you prefer them on the sweeter side, this Flora Dora drink could be your new signature tipple. Named after the 19th century Broadway musical Florodora, expect to have your tastebuds dancing with delight – much like the performers in the show. With its pink and bubbly aesthetic, the refreshing gin cocktail balances the bitterness of its gin base with the freshness of its lime juice, sugar syrup, raspberry and ginger beer additions. So, whether 2024 is the year you learn to become a master mixologist, or if you’re looking for a drink to see the in New Year in style, try your hand at this 5-ingredient recipe… Flora Dora cocktail
This Flora Dora cocktail uses just five ingredients
(Image: Eden Mill St Andrew / Scottish craft gin and whisky distillery)
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Ingredients 50ml Eden Mill Amarone Red Wine Cask Aged Gin 20ml lime juice 15ml sugar syrup 5 raspberries Ginger beer Method Muddle raspberries with sugar syrup in the bottom of a highball glass. Add the gin, lime juice and fill it with ice, top with ginger beer and stir. Garnish with a wedge of lime and a couple of raspberries on a cocktail stick. Alternatively, for a delicious gin-based dessert, why not try this gin, raspberry and ginger cheesecake recipe? Gin, raspberry and ginger cheesecakes Makes 8
Gin, raspberry and ginger cheesecakes are a fruity and refreshing dessert
(Image: Eden Mill St Andrew / Scottish craft gin and whisky distillery)
Ingredients For the base 225g ginger nut biscuits 75g unsalted butter, melted For the filling 150g raspberries 75g caster sugar, plus 2 tbsp 100g full-fat soft cheese 50ml Eden Mill Amarone Red Wine Cask Aged Gin 100ml double cream To serve 16 raspberries Method Grease 8 holes in a muffin tin and line with baking parchment. Place the biscuits in a sandwich bag and bash them with a rolling pin until they form rough crumbs. Tip into a bowl and mix in the melted butter until well coated. Divide the mixture between the tin holes and push firmly into the base and sides with the back of a spoon to create mini tart bases. Chill in the fridge for 30 minutes. For the filling, place the raspberries in a pan and sprinkle over the 2 tablespoons of sugar. Heat gently until softened and a syrup is starting to thicken. Remove from the heat and allow to cool, then press the raspberries through a sieve. Discard the seeds and set the rest aside. Put the soft cheese in a large bowl and beat with the remaining sugar, gin and half of the raspberry syrup. Whisk the cream until thickened, then carefully fold this into the soft cheese mixture. Spoon the mixture into each of the bases. Chill in the fridge for 2-3 hours. When ready to serve, drizzle with the remaining sauce and top with a couple of raspberries each. For details see edenmill.comStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
