Tagged: orgeat

The Hotel Georgia & The Filibuster

Ah, egg whites. I like you quite a bit. In omelettes, where I can pretend you’re more healthy and thus add five times the amount of cheese (doric feta ftw!). In meringues, where you get all crunchy and chewy and oh-my-god-delicious. And, of course, in cocktails, where you make drinks downright velvety. Now that you and I understand your particularly special needs in said cocktails, can we be friends?

After my comparable success with the Clover Club, I was left with almost half a carton of eggs. Though we circumvented the quick corruption our fridge normally exacts (Alex sealed the carton in a ziploc), fresh is only fresh for so long. So I decided I’d start out with another drink that I have repeatedly failed at. Because that’s always a solid idea, no?

Shortly after our first dinner at Hawksworth, back when they opened, I made Alex promise to beg the recipe for the Hotel Georgia cocktail from the bar manager next time he saw him. He, being a good man, brought it home to me in no time at all. So I tried it, and…it was awful. Things I didn’t know at the time: the importance of dry shaking, the importance of fresh lemon juice, the importance of fresh eggs, the importance of double straining. Did I mention that I spent my very brief time as a bartender pulling pints and mixing highballs and appletinis? I didn’t exactly have the best knowledge base.

Since I had had similar challenges with the Clover Club, I figured I could give it another shot while my luck was good. I put it all together with crossed toes (crossed fingers don’t give the best grip on the shaker), and poured. And tasted. And had Alex taste to make sure it wasn’t just my own wishful thinking. But turns out, it was damn good!

Rawr indicates bad lighting.

I’m sharing this here as it’s already been published by Melody Fury on Serious Eats, so I’m not spilling any secret beans.

The Hotel Georgia

  • 1.75 oz. gin (they use Plymouth)
  • .5 oz. orgeat
  • .75 oz. fresh lemon juice
  • 6 drops of orange water (I like that measurement, straight from the aforementioned article – so delicate-sounding!)
  • 1 fresh egg white
  • nutmeg for garnish

Combine everything but the nutmeg in a shaker, and give it a dry shake (no ice) for about 20 seconds, until you feel the mixture change consistency (should feel less sloshy, a little smoother). Add ice, shake again just to chill. Pour everything into a chilled cocktail glass. Grate/sprinkle nutmeg to garnish.

So then, since I figured that that went pretty well, I might as well ride my luck a little longer. I pulled up another recipe that’s been languishing on my list while I’ve been moping about egg whites. May I present, the Filibuster!

If the name alone doesn’t make you want to give it a shot, consider this: you probably have everything you need already sitting in your fridge. And I’ll say this: this pretty thing exceeded my expectations. Alex tried it, and we agreed the balance of it made me seem far more skilled than I really am.

The Filibuster

  • 1.5 oz. bourbon
  • .75 oz. fresh lemon juice
  • .25 oz. maple syrup
  • dash black walnut bitters (my substitution – recipe calls for Angostura)
  • 1 large fresh egg white

Same method as the Hotel Georgia. Everything goes in for a dry shake until the consistency changes (~20-30 seconds). Add ice, shake again to chill. Pour into your cocktail glass, and garnish with a slip of lemon (which looks oh-so-pretty against the foam). I’ll note, I had to dump my first attempt as I made the dumb mistake of separating my egg over the shaker. So don’t do that.

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