As we finally swing into real non-summer weather, we naturally swing into brown. As in brown spirits. Or at least I do. And here’s a real brown-ish beauty.
As with so many cocktails from the first years of the past century, the provenance on the Millionaire is obscure, and in this case, there are lots of different versions and recipes. No matter. This version is really wonderful, and that’s about as far as we need to go for today, right?
Spicy, and wonderfully sweet-sour, the flavor is kicked into high gear by the addition of a touch of absinth. And the addition of egg white makes it smooth and silky – just like you’d expect the life of a millionaire to be. I don’t usually bother with adding egg white, and you could certainly leave it out. But try it this way first. I know you’ll love it.
Tastes like a million bucks!
Millionaire
2 ounces bourbon
3/4 ounce Grand Marnier
1/4 ounce absinthe or pastis
1/2 ounce grenadine (the good stuff, NOT Rose's)
1/2 ounce egg white
1/2 ounce lemon juice, freshly squeezed
Garnish: nutmeg, freshly grated
Add the ingredients to a shaker and shake without ice to get them mixed and the egg white foamy. Then add ice and shake to get it cold. Serve straight up.