Hotel Georgia | Cocktail Party

Hotel Georgia

Hotel Georgia cocktail with gin and orgeat

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.



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.

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

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