Hotel Georgia Cocktail

In a normal year, one of the highlights for me is regular travel out to Vancouver, and typically I'll find myself drinking around the city at least two to three times per year. I love it. 

Vancouver seems to have perfected drinking well, whether it's morning espresso in Gastown's Revolver Coffee, or drinking beer over in Mt. Pleasant's 33 Acres Brewing, there's not much that isn't done exceptionally well and there's little risk of going thirsty when in town. In our opinion, though, cocktails are where Vancouver really shines. 

Rosewood Hotel Georgia (Image courtesy of Expedia)

On one of my first trips to the city, I paid a visit to the Rosewood Hotel Georgia, opened originally in 1927 and home to the renowned Hawksworth Restaurant, led by Chef David Hawksworth. It was here that I first heard of the hotel's namesake cocktail, and it has since remained one of my favourites. 

Thought to have been created originally in 1945, and first published in the 1951 book, Bottom's Up, by Ted Saucier, the cocktail was all but lost until 2011, when Hawksworth's Bar Manager, Brad Stanton, discovered the recipe in the hotel's archives.  

Hotel Georgia Recipe (Original)

Recipe courtesy of Hawksworth Restaurant. View it here. 

Ingredients

Instructions

45mL Beefeater Gin
30mL lemon juice
15mL Orgeat
8 drops of orange blossom water
1 egg white
  1. Add all of the ingredients into a cocktail shaker.
  2. Shake vigorously with ice for 8-10 seconds.
  3. Remove ice and return to cocktail shaker.
  4. Shake vigorously without ice for a second time, this will whip the egg white into a dense foam.
  5. Pour into a chilled cocktail glass and garnish with freshly grated nutmeg.

 Despite being nearly 80 years old, this recipe still stands up. Gin and citrus sweetened lightly with the touch of almond orgeat syrup (recipe here) is a delicious combination, and the addition of aromatic orange blossom water and nutmeg just makes this cocktail sing. 

If you're taking a break from drinking, though, there's no reason why you can't enjoy this cocktail just as much with just a couple of small tweaks. In place of Gin, we swap in Sobrii 0-Gin in our recipe, and have used some Hibiscus Rosehip bitters to replace the orange blossom water. Delicious!

Mini Bar Recipe (Non-Alcoholic)

Ingredients

Instructions

50mL Sobrii 0-Gin
30mL lemon juice
15mL Orgeat
2 dashes, Kinsip Hibiscus Rosehip Bitters
1 egg white

  1. Add all of the ingredients into a cocktail shaker.
  2. Shake vigorously with ice for 8-10 seconds.
  3. Remove ice and return to cocktail shaker.
  4. Shake vigorously without ice for a second time, this will whip the egg white into a dense foam.
  5. Pour into a chilled cocktail glass and garnish with freshly grated nutmeg and a (optional) dried rose petal.

 


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