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 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
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
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 7g|
|Vitamin C 9mg||44%|
|*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.|