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Hotel Georgia

Category: SourMood: Beyond the Starter Set

Featured in Bottoms up (1951)

Coupe

Ingredients

  • 60ml gin
  • 15ml lemon juice
  • 15ml orgeat
  • 8 drops of orange blossom water
  • 1 egg white (15ml) (optional)
No. of Servings:
1

Garnish

Orange twist

Instructions

  1. Add all ingredients into a shaker and dry shake.

  2. Add ice and shake again until chilled.

  3. Double strain into a coupe.

  4. Twist an orange peel over the drink to express the oils and garnish with the twist.

Hints

  1. Dry shaking simply means to shake without ice. This will help emulsify the egg white and create a creamier cocktail. We cover this and other shaking techniques in one of our lessons.

  2. Orange blossom water, or orange flower water as it's also commonly known, can usually be found in stores that offer middle-eastern or kosher goods.

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Trivia

  1. The Hotel Georgia was created in the hotel of the same name in the 1940s. The hotel, located in downtown Vancouver, opened a few decades prior in 1927. It was renamed to the Rosewood Hotel Georgia in 2011.

  2. The oldest reference to this recipe comes from 1951's Bottom's Up by Ted Saucier. Saucier was the publicist for the Waldorf-Astoria Hotel in New York City for almost 40 years. Saucier's recipe also features the first known use of the term "Dry shaking".

Tags

TartLightFloralElegantCreamy1940sSourGinLemon juiceOrgeatOrange blossom waterEggEgg white