Millionaire

Difford's Guide
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Serve in a

Coupe glass

Photographed in an

UB Retro Coupe Gold 7.75oz

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.

1 1/2 fl oz Bourbon whiskey
1/2 fl oz Orange Curaçao liqueur
1/6 fl oz Raspberry (framboise) sugar syrup
1/6 fl oz Lemon juice (freshly squeezed)
3 dash La Fée Parisienne absinthe
1/2 fl oz Pasteurised egg white
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AKA:

Millionaire Royal

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Review:

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

History:

There are numerous cocktails that go by the name Millionaire but this recipe (based on rye whiskey with curacao, raspberry syrup/grenadine and egg white, usually with absinthe &/or lemon juice) is thought to have originated pre-1925. This is validated by its appearance in Harry McElhone's 1927 Barflies and Cocktails where it's credited to London's Ritz Hotel. (We've been unable to check the 1926 4th edition of Harry's ABC of Mixing Cocktails.)

The recipe has been 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:

There are approximately 209 calories in one serving of Millionaire.

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