Hotel Georgia

Master mixologist gaz regan dug up this gem from Ted Saucier’s 1951 recipe book Bottoms Up. Like most drinks containing egg white (or aquafaba, a vegan alternative), you should “dry shake” – that is, shake the ingredients without ice – for a good 15-30 seconds before adding ice and shaking again. Egg white is difficult to incorporate, so the extra dry-shaking time gives it a chance to properly emulsify.

Read more

  • Bottoms Up by Ted Saucier, where the Hotel Georgia cocktail recipe first appeared.

Dry shake all ingredients without ice for 15 seconds, then add ice and shake again. Strain into a chilled cocktail glass or coupé, and garnish with an orange twist.

Read more

  • Bottoms Up by Ted Saucier, where the Hotel Georgia cocktail recipe first appeared.

Get the app, make better drinks

The Cocktail Party app puts this drink – and hundreds more – in your pocket, and tells you what you can make from the ingredients you have at home. It’s the best $3.99 you’ll ever spend on a drink.

App-Devices
Search