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