hotel georgia

2 oz Gin (Cascade Mountain)
1 oz Orgeat (Trader Tiki)
1/2 oz Lemon Juice
10 drop Orange Flower Water
1 Egg White or Whole Egg (Egg White)

Shake once without ice and once with. Strain into a cocktail glass.

After dinner on Tuesday, I began a search for a good dessert cocktail. When I opened up Ted Saucier's Bottoms Up, I immediately spotted the Hotel Georgia which I had noted before when I was in the mood for something either lighter or drier. The drink was created at the hotel of the same name in Vancouver sometime after it opened in 1927 and before the book was first published in 1951. I probably was slightly deterred before as the ounce of orgeat and the ten drops of orange flower water both seem a little over the top in quantity; perhaps the egg white would be able to tone down their intensity and sweetness.
The Hotel Georgia's nose was a bouquet of citrus from the lemon juice and orange flower water. The orange flower water also played a large role in the flavor profile as it remained from sip to swallow. The rest of the flavor was the lemon with an interesting herbalness to it. Furthermore, the orgeat appeared on the swallow although it was surprisingly muted for orgeat; as the drink warmed up, it became sweeter and more almondy. Overall, the Hotel Georgia made for a tasty dessert cocktail.