Garnish:
Lemon zest twist (discarded) & pineapple wedge on rim
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
2 fl oz | Hayman's London Dry Gin |
1 fl oz | Strucchi Rosso Vermouth |
1/2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Serious, yet superbly smooth and a bit fluffy.
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:
212 calories
Alcohol content:
- 1.7 standard drinks
- 18.67% alc./vol. (37.34° proof)
- 23.8 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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