Garnish:
Lemon zest twist (discarded) & pineapple wedge on rim
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 1 fl oz | Martini Rosso vermouth |
| 1⁄2 fl oz | Fresh pressed pineapple juice |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
| 1⁄2 fl oz | Pasteurised egg white |
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Comment:
Serious, yet superbly smooth and a bit fluffy.
About:
Some say this "Million Dollar Cocktail" was created around 1910 by Ngiam Tong Boon at The Long Bar, Raffles Hotel, Singapore. Others maintain it was created in 1894 by Louis Eppinger at The Grand Hotel, Yokohama, Japan. Our money is on Louis, the man many also credit for creating the Bamboo Cocktail.
