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 sweet vermouth |
| 1/2 fl oz | Pineapple juice (fresh pressed) |
| 1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Review:
Serious, yet superbly smooth and a bit fluffy.
History:
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.
Nutrition:
One serving of Million Dollar Cocktail contains 212 calories.
Alcohol content:
- 1.7 standard drinks
- 19.17% alc./vol. (38.34° proof)
- 24.4 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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