|1 3/4 fl oz||Bacardi Carta Blanca light rum|
|3/4 fl oz||Rutte Sloe Gin|
|3/4 fl oz||Giffard Abricot du Roussillon|
|3/4 fl oz||Suco fresco de Limão|
|1/4 fl oz||Giffard Grenadine Syrup|
High proof pot still rum funk, along with a decent apricot brandy and sloe gin is key to the success of this full-flavoured red cocktail.
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
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."