Million Dollar Cocktail

Difford’s Guide
Discerning Drinkers (38 ratings)
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    Million Dollar Cocktail

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Million Dollar Cocktail image

Serve in a Coupe glass

Ingredients:
2 oz Hayman's London Dry Gin
1 oz Strucchi Rosso Vermouth
1⁄2 oz Pineapple juice
1⁄4 oz Monin Grenadine Syrup
1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Vegan egg white replacement
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist (discarded) & pineapple wedge on rim.
  3. SHAKE all ingredients with ice and strain back into shaker.
  4. DRY SHAKE (without ice).
  5. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10
More cocktails with similar strength and taste profile

Review:

Serious, yet superbly smooth and a bit fluffy.

View readers' comments

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 217 calories

Alcohol content:

  • 1.6 standard drinks
  • 17.02% alc./vol. (17.02° 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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G. M. Genovese’s Avatar G. M. Genovese
16th May 2024 at 19:41
My exact quote right now: "Ohh! That's alright..." uuuhhhh... Surprisingly, it's not sweet enough.
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G. M. Genovese’s Avatar G. M. Genovese
16th May 2024 at 19:56
I feel like I want this to be a Singapore Sling, or at least some sort of variation, but it's short of that... I tried this three different ways, the latter two slicing and splicing the vermouth 1:1 with genepy, one of those with dry vermouth... Genepy did not work at 15 ml... I'll keep hacking away...
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Bamboo (with triple sec)

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