Hawksworth's Hotel Georgia Recipe

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Melody Fury

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.
Get more refreshing cocktail recipes from Hawksworth in Vancouver, BC »

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

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Ingredients

  • 1 fresh large egg white

  • 1 3/4 ounces 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

Directions

  1. 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.

  2. 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.

Special equipment

Cocktail shaker and strainer, fine mesh strainer, fine grater

This Recipe Appears In

Nutrition Facts (per serving)
235 Calories
6g Fat
12g Carbs
7g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 235
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 87mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 7g
Vitamin C 9mg 44%
Calcium 34mg 3%
Iron 1mg 5%
Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)