Name: Million Dollar Cocktail
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Gin; 30 ml Vermouth - Rosso (sweet) vermouth; 15 ml Pineapple juice (fresh pressed); 7.5 ml Grenadine/pomegranate syrup; 15 ml Pasteurised egg white

Serve in a

Coupe glass

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	Giffard Grenadine syrup
1/2 fl oz	Pasteurised egg white
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Read about cocktail measures and measuring.

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Rutte Dry Gin, 70cl

£ 33.95 £ 2.95 per cocktail, makes 11.5 Martini Rosso sweet vermouth, 75cl

£ 10.25 £ 0.41 per cocktail, makes 25 Giffard Grenadine syrup, 70cl

£ 5.95 £ 0.06 per cocktail, makes 93

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Serious, yet superbly smooth and a bit fluffy.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

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.