The recipe for the Hotel Georgia cocktail first appeared in Ted Saucier’s Bottoms Up circa 1951 and was tweaked by Hawksworth bar manager Brad Stanton for the property’s reopening in 2011. It’s hotel history in a glass, suitably served in a champagne coupe.

  • 1 egg white
  • 1¾ oz Plymouth gin
  • ¾ oz lemon juice
  • ½ oz Giffard orgeat
  • 6 drops orange blossom water
  • Fresh nutmeg

Beginning with the egg white, combine all ingredients in a mixing vessel. Shake mixture briefly (without ice). Add ice and shake vigorously for around 20 seconds. Strain through a fine mesh strainer into a chilled cocktail glass. Grate a little fresh nutmeg onto the surface of the drink.

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