Name: Millionaire No.1
Total time: 3 min
Cuisine: Cocktail
Ingredients: 22.5 ml OP high ester aged pot still rum; 22.5 ml Sloe gin liqueur; 22.5 ml Apricot liqueur; 20 ml Lime juice; 5 ml Grenadine syrup

Ingredients

³⁄₄ fl oz

Overproof aged pot still rum (high-ester 4-6 years old)

³⁄₄ fl oz

Hayman's Sloe Gin liqueur

³⁄₄ fl oz

Luxardo Apricot Albicocca Liqueur

²⁄₃ fl oz

Lime juice (freshly squeezed)

¹⁄₆ fl oz

Monin Grenadine Syrup

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lime or apricot slice/wedge.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with lime or apricot slice/wedge on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Millionaire No.1 contains 186 calories

Alcohol content:

1.5 standard drinks
20.75% alc./vol. (41.5° proof)
20.6 grams of pure alcohol

History

Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. Craddock also lists a "Millionaire Cocktail (No.2)" as follows:
"1 Dash Anisette
The white of 1 Egg
1/3 Absinthe
2/3 Dry gin
Shake well and strain into cocktail glass."

In his 1948 The Fine Art of Mixing Drinks, David Embury's says "At some bars a drink served under the name of "Millionaire" which consists of lime juice, slow gin, and apricot brandy, with a few dashes of Jamaica rum. Since the sloe gin, which is a liqueur, predominates in this drink, I do not regard it as a true cocktail." Embury is more complimentary of what he calls a "Millionaire Royal", proclaiming it to be "a very satisfactory drink."

Comments & Discussion

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Caspian Berggren Premium Member 1y

The sloe, apricot and crucially a high ester Jamaican rum really create magic in this cocktail. Not sure if you can distinguish the grenadine though, but at least it adds a pretty colour and some sweetness.

G. M. Genovese Premium Member 5y

Arguably one of the better showcase cocktails for Smith & Cross. Missing some saline or bitters, perhaps, but still a winner.

Dan Casselman 49w

I also used Smith & Cross and was impressed.It really is the star of the show. Much better than what I previously used. (but yes, you have to like Smith & Cross) I also split the Apricot with Apricot Liqueur and Apricot Brandy, which I usually do.

John Hinojos Premium Member 5y

Was expecting this to be very sweet, but it is actually very well balanced. The combinations work perfectly together. Great summer alternative to a martini-type aperitif.