1900 Broadway musical 'Florodora.'
| 1½ oz · 45 ml | GIN | 40 % |
| ½ oz · 15 ml | RASPBERRY SYRUP | |
| ½ oz · 15 ml | LIME JUICE | |
| 4 oz · 120 ml | GINGER ALE |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 2.5 oz mixed with ice, 0.6 oz of it pure alcohol |
|---|---|
| Melt | Built in the glass: +5 % of the pre-batch, +0.12 oz of water |
| Topped | Poured after the melt, kept whole: ginger ale 4 oz, no alcohol |
| Served | 2.5 + 0.12 + 4 = 6.62 oz in the glass, 0.6 oz of it alcohol |
| Strength | 0.6 ÷ 6.62 = 9.1 % ABV as served |
| Ethanol | 0.6 oz × 29.57 ml × 0.789 g/ml = 14 g · about 98 kcal from the alcohol alone |
FROM GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
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FROM GINGER ALE · the ginger heat
Fresh ginger's heat, a phenolic ketone that activates TRPV1 (the same capsaicin receptor) at a fraction of chili-pepper intensity. Dried ginger converts gingerol into shogaol via heat-driven dehydration, which is why dried ginger reads as warmer and sharper than fresh root. Ginger beer, the Moscow Mule, and the Dark 'n' Stormy all lean on it.
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Gin, raspberry, lime and ginger ale. Gingerol from the ginger ale builds the spicy backbone, and raspberry ketone from the syrup and alpha-pinene from the gin round out the nose. ABV is about 9%, a long, refreshing pour.
Named for the musical Florodora (London 1899, Broadway 1900), particularly the Florodora Sextette, six women whose synchronized dance numbers were a sensation. Its bartender is unknown, though the Waldorf-Astoria is the likeliest barroom of origin; it first appears in print in Jacques Straub's 1913 Manual of Mixed Drinks. The gingerol-raspberry combination distinguishes it from the more austere Tom Collins it superficially resembles.
