The historic Hotel Georgia opened in Vancouver in 1927; this signature cocktail was created in 1945. When the hotel reopened in 2011 after reconstruction, bar manager Brad Stanton dug up Ted Saucier's cocktail book, Bottoms Up, first published in 1951, for the original recipe.
After playing around with the recipe, he presented this modern version that later won "Cocktail of the Year" in enRoute Magazine's Best Hotel Bars edition.
Imagine a silkier Ramos Gin Fizz that replaces the heavy cream with orgeat, a nutty almond syrup. Brad grates nutmeg on top to add a sweet, earthy aroma.
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- 1 fresh egg white
- 1 3/4 ounce Plymouth gin
- 1/2 ounce orgeat, such as Giffard
- 3/4 ounce juice from 1 to 2 lemons
- 6 drops orange blossom water
- Whole nutmeg
Combine egg white, gin, orgeat, lemon juice, and orange blossom water in a shaker and shake vigorously for 15 seconds with no ice. Add ice to shaker and continue shaking vigorously for 20 seconds.
Strain the mixture through a fine mesh strainer into a chilled coupe glass. Grate some fresh nutmeg onto the surface of the drink and serve.
Cocktail shaker and strainer, fine mesh strainer, fine grater