Millionaire Cocktail 1.000

Julia Ewan - The Washington Post

Oct 29, 2008

This is a variation of a drink that was a standard in early 20th-century cocktail books. The original called for rye whiskey, orange curacao, grenadine and egg white; sometimes a dash or two of pastis or absinthe was included as well.

Here, bourbon is used instead of rye, Cointreau instead of orange curacao, and Pernod is a more economical alternative for rinsing the inside of the glass than absinthe would be. Use a pasteurized egg if you are concerned about the risk in eating uncooked eggs.

By the way, you might be a millionaire if you can afford to rinse a glass with real absinthe. A new status symbol?


Servings: 1
Ingredients
  • Absinthe or Pernod for rinsing the glass, plus 1/4 ounce absinthe for the cocktail
  • Ice
  • 2 ounces bourbon
  • 1/2 ounce Cointreau
  • 1/4 ounce freshly squeezed lemon juice
  • 2 to 3 dashes grenadine
  • 1 tablespoon egg white (see headnote)

Directions

Use just enough absinthe or Pernod to rinse or coat the inside of a cocktail (martini) glass. Pour out any excess.

Fill a cocktail shaker two-thirds full with ice.

Add the bourbon, Cointreau, lemon juice, grenadine, egg white and the remaining 1/4 ounce of absinthe. Shake vigorously for 60 seconds, then strain into the martini glass.

Rate it

Recipe Source

From Spirits columnist Jason Wilson.

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.