Hotel Georgia
4.0 36 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of orange zest twist &/or grated nutmeg.
Method
- 3 SHAKE all ingredients with ice and strain back into shaker.
- 4 DRY SHAKE (without ice).
- 5 FINE STRAIN into chilled glass.
Garnish
- 6 Garnish with orange zest twist &/or dust with freshly grated nutmeg.
Flavour profile
15.5% alc./vol. · 1.3 standard drinks · 174 calories
History
This almond gin sour is enhanced by orange flower water's subtle floral character. It proves lighter and more enjoyable than expected.
This cocktail is adapted from Ted Saucier's 1951 book, Bottoms Up. The original recipe uses 1 oz (30ml) of orgeat syrup, which is presumed to have been made with a lighter 1:1 ratio rather than the richer 2:1 ratio in the current recipe. Saucier's original instructions specify a dry shake, stating, "Shake well before adding ice. This gives a nice 'top.'" This dry shake instruction is noted as the first known instance of this technique. The Hotel Georgia, a historic 12-story establishment in downtown Vancouver, opened its doors in 1927. However, its signature cocktail, believed to have been created in the mid-1940s, did not appear in print until Saucier's 1951 book. The hotel underwent refurbishment and reopened in 2011 as the Rosewood Hotel Georgia, with its original 313 rooms reduced to 155. The building is listed as number 11158 in the Canadian Register of Historic Places. HOTEL GEORGIA Courtesy, Hotel Georgia, Vancouver 2 parts gin 1 part orgeat sirup ½ part lemon juice 10 drops orange flower water 1 egg white (or whole egg, if required) Shake well before adding ice. This gives a nice "top." Then add ice to chill, and serve in cocktail glass.