Hotel Georgia Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 198 calories in one serving of Hotel Georgia Cocktail.

Styles & Flavours

Hotel Georgia Cocktail image

Serve in a

Coupe glass

Garnish:

Orange zest twist

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

2 fl oz Rutte Dry Gin
12 fl oz Giffard Orgeat Syrup
12 fl oz Freshly squeezed lemon juice
10 drop Orange flower water
1 fl oz Pasteurised egg white
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Comment:

An almond gin sour with orange flower water adding a delicate floral note. Lighter and more pleasing than the recipe might suggest.

About:

Adapted from a recipe in Ted Saucier’s 1951 Bottoms Up. The original calls for 1oz (30ml) orgeat syrup, which we guess was made to a light 1:1 ratio rather than the richer 2:1 common today - hence we’ve halved the quantity of orgeat syrup in our recipe.

The historic twelve story Hotel Georgia opened in downtown Vancouver in 1927 but its signature cocktail, thought to have been created in the mid-1940s, doesn’t appear in print until 1951 in Saucier’s book. The hotel was refurbished and reopened in 2011 as the Rosewood Hotel Georgia with its original 313 rooms reduced to 155. The hotel is number 11158 in the Canadian Register of Historic Places.

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