Hotel Georgia Cocktail

Hotel Georgia Cocktail image

Serve in

Coupe...
2 fl oz Rutte Dry Gin
½ fl oz Giffard Orgeat Syrup
½ fl oz Freshly squeezed lemon juice
10 drop Orange flower water
1 fl oz Pasteurised egg white
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How to make:

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

Garnish:

Orange zest twist

Comment:

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

Origin:

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.

Buy ingredients

Buy direct from The Whisky Exchange

£37.55
Makes this drink 11.67 times
This ingredient is not currently available for purchase through The Whisky Exchange
Egg white (pasteurised)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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