Hotel Georgia Cocktail
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Orange zest twist &/or dust with freshly grated nutmeg
- ABV: 16%
Ingredients
- Rutte Dry Gin — 1¾ oz (55 ml)
- Giffard Orgeat Syrup — ½ oz (12.5 ml)
- Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
- Orange flower/blossom water — 6 drop
- Pasteurised egg white — ⅔ oz (20 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
An elegant cocktail with gin and flower water.
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