Millionaire

Serve in a

Photographed in an

Garnish:

Dust with freshly grated nutmeg & optional small orange wedge on rim

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE with ice and fine strain into chilled glass.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) – Eggs

AKA:

Millionaire Royal

Review:

Delicately sweet with whiskey-laced, zesty citrus, rich berry fruit and a hint of aniseed, is smoothed and rounded by egg white.

Your choice of grenadine or raspberry syrup (my preference) will significantly impact the flavour and colour of your Millionaire.

History:

There are numerous cocktails that go by the name Millionaire but this cocktail (based on rye whiskey with curaçao, raspberry syrup/grenadine and egg white, usually with orange bitters &/or absinthe &/or lemon juice) first appears in Jacques Straub's 1914 Manual of Mixed Drinks.

Millionaire Cocktail.
1 dash orange bitters.
6 dashes curaçao.
¾ jigger rye whiskey.
2 dashes grenadine syrup.
1 white of egg.
Stir well. Serve in claret glass.

Jacques Straub, 1914

Another version appears in Harry MacElhone's 1923 "Harry" of Ciro's ABC of Mixing Cocktails (second impression)

Millionaire Cocktail.
1 white of a Fresh Egg. 2 dashes of Curaçao (orange), 1 teaspoonful of Grenadine, ⅔ Rye Whisky. Shake well. Strain into cocktail glass.
(Recipe from Ritz Hotel, London.)

Harry MacElhone, 1926

This recipe is adapted from a recipe in David Embury's 1948 The Fine Art of Mixing Drinks, where he helpfully says, " In my opinion, it is improved by the addition of a small quantity of lemon juice. Two or three dashes of absinthe for each drink convert this cocktail into the Millionaire Royal."

Nutrition:

One serving of Millionaire contains 209 calories.

Alcohol content:

• 1.3 standard drinks
• 21.08% alc./vol. (42.16° proof)
• 18.1 grams of pure alcohol