Name: Millionaire
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Bourbon whiskey; 15 ml Orange Curaçao; 5 ml Raspberry syrup; 5 ml Lemon juice; 3 dash Absinthe; 15 ml Egg white (pasteurised)

Ingredients

1 1/2 fl oz

Bourbon whiskey

1/2 fl oz

Ferrand Dry Curaçao liqueur

1/6 fl oz

Monin Raspberry Syrup

1/6 fl oz

Lemon juice (freshly squeezed)

3 dash

La Fée Parisienne absinthe

1/2 fl oz

Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Millionaire contains 190 calories

Alcohol content:

1.5 standard drinks
23.02% alc./vol. (46.03° proof)
21.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

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."

Comments & Discussion

Please log in to make a comment

Sean Baron 3y

Your cocktail in the above picture is a golden yellow, whilst mine has come out pink. Any reasons?

Simon Difford Verified User Premium Member 3y

I suspect different raspberry syrups contributing more or less colour.

Mitchell Gumbley 3y

Checked my 1926 copy of "Harry's ABC of Mixing Cocktails" and the listing reads:-
1 white of a Fresh Egg, 2 dashes of Curaçao (orange), 1 teaspoonful of Grenadine, ⅔ Canadian Club whisky. Shake well. Strain into cocktail glass. (Recipe from Ritz Hotel, London.)
...no lemon juice, raspberry liqueur, nor Absinthe!

Simon Difford Verified User Premium Member 3y

Thanks, Mitchell. I've added the recipe from Harry's ABC above and also an earlier version from Jacques Straub’s 1914 Manual of Mixed Drinks.

Michael Carper 5y

I find the proportions to be a little off, at least for modern tastes...I increased the proportion of everything relative to the egg white (so 2 oz of rye whiskey) and increased the ratio of whiskey:Pierre Ferrand Orange Curacao to 2.5:1, and cut the absinthe to 1-2 dashes...that seemed to balance it out more.