The Million Dollar is a delightfully frothy, silky gin cocktail that doesn’t taste nearly as vermouth-forward as its recipe might indicate. It has a beautiful coral color that just begs to be served in your daintiest, loveliest glass. Like many ancestral cocktails, it’s measured in small portions – leave your giant 11oz Crate & Barrel oversized martini glasses on the shelf for this one.
The origins of the Million Dollar Cocktail are hazy, but it’s typically credited to either Ngiam Tong Boon at the Raffles Hotel in Singapore 1910, or else Louis Eppinger at the Grand Hotel in Yokohama further back in 1884.
It never made much of a splash outside of Asia, but to this day you’ll find it served in upscale hotel bars in Japan. It’s even made its way into popular culture, popping up in anime like Bartender and Hinamatsuri.
Start out by dry-shaking the cocktail: add all ingredients to the shaker, without ice, and shake it vigorously for a few seconds to help build up the egg foam. Add ice and shake again, and double-strain through a wire mesh strainer into a cocktail or coupe glass. Garnish with a pineapple wedge or lemon twist.
- Million Dollar Cocktail from Difford’s Guide