| 2 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Strucchi Rosso Vermouth |
| 1/2 fl oz | Pineapple juice |
| 1/4 fl oz | Monin Grenadine Syrup |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist (discarded) & pineapple wedge on rim.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
- Egg white (pasteurised) – Eggs
Strength & taste guide:
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:
- 1.6 standard drinks
- 17.02% alc./vol. (34.04° proof)
- 21.7 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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