Let’s toast this banker’s delight with a richly rewarding classic, the Millionaire. The cocktail dates back to the roaring twenties when in the aftermath of the Great War, Wall Street saw a huge surge in millionaires. This period was also, ironically, during the prohibition of alcohol in the United States, but no matter, there were plenty of talented bartenders across the pond mixing up newly innovative drinks for the times. The name was so appealing that no less than five distinct recipes from this era exist. Two are even offered side by side in Harry Craddock’s landmark Savoy Cocktail Book from 1930. Versions use either rum and sloe gin or rye whiskey for the base spirit, and may include apricot brandy, orange liqueur, raspberry or pomegranate syrup and even absinthe. It seems there is always more than one way to strike it rich.

One of the more satisfying recipes, which has been given a modern upgrade with more balanced proportions, comes from the team at New York’s Employee’s Only. In this variation bourbon (or rye whiskey) plays the starring role (an appropriate spirit for bankers these days). Accents are provided by the fittingly rich orange brandy liqueur Grand Marnier and a (preferably) homemade grenadine, which can’t be beat for lush deep flavor compared to store bought and is quite simple to prepare. A dash of anise flavor from pastis (or absinthe) layers complexity, a little lemon adds acidity and balance, and finally an egg white provides texture. Is it decadent? Naturally - it’s a Millionaire. Take that to the bank. Cheers!

Millionaire by Jason Kosmas and Dushan Zaric

2 oz bourbon

¾ oz Grand Marnier

¼ oz pastis

½ oz grenadine

½ oz lemon

1 egg white

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