4 cl Catz® Dry Gin
2 cl Italian Vermouth
1 Tablespoon pineapple juice, freshly prepared
1 Teaspoonful Finest Call Premium Grenadine Syrup
The white of 1 egg
The Million Dollar Cocktail is reputed to have been created by the legendary Hainanese-Chinese bartender, Ngiam Tong Boon, the creator of the Singapore Sling. Other historical sources credit Louis Eppinger, a German-born bartender and alleged creator of the Bamboo Cocktail, for creating the Million Dollar at the Yokohama Grand Hotel in 1894. Due to Eppinger’s influence to the Japanese bartending community (he was dubbed as “one of the fathers of bartending in Japan” by The Japan Times in 2009) the Million Dollar is still considered a classic cocktail amongst Japanese bartenders. The name Million Dollar was inspired by one of the ingredients, egg white, where eggs were a luxury item at the time.
The Million Dollar was partly popularized by legendary writer Kikuchi Kan, who apparently loved it so much that he used it to advertise his – then newly founded – literary magazine Bungeishunjuū as “cost only 25 sen, but has more flavor than a Million Dollar Cocktail!”
Hiroshi Kikuchi (菊池 寛 Kikuchi Hiroshi) was known by his pen name Kan Kikuchi. Kikuchi was a Japanese author and novelist, born in Takamatsu, Kagawa Prefecture, Japan. In 1923 Kikuchi established Bungeishunjū, a favorite literary magazine that gave rise to a large publishing company. Through Bungeishunjū Kikuchi set up two of the most prestigious literary awards given to new Japanese writers, the Akutagawa and Naoki prizes.
In 1930 the Million Dollar was listed in Harry Craddock's The Savoy Cocktail Book.