Million Dollar Cocktail（ミリオンダラー・カクテル）
Gin, sweet vermouth, pineapple, egg white — the Osaka-invented drink with the American name.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Gin | 45 ml |
| Sweet vermouth | 20 ml |
| Pineapple juice | 20 ml |
| Egg white | 15 ml |
| Grenadineoptional | 5 ml |
Total volume (pre-dilution)
9 : 4 : 4 : 3 : 1
- 01
Dry-shake all ingredients.
- 02
Add ice, shake hard until frothy.
- 03
Strain into a chilled coupe. Garnish.
Garnish — Cherry · or pineapple wedge
02Taste profile
- Sweetness
- 68Strong
- Sourness*
- 0Faint
- Bitterness
- 22Light
- Fruitiness
- 72Strong
- Herbal*
- 18Faint
- Alcohol
- 40Moderate
- Crisp
- 35Light
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Created at the Café Princeton in Osaka around the 1920s — one of the few IBA-listed cocktails with documented Japanese origins.
The egg white is structural: it turns the sweet vermouth and pineapple into silk rather than syrup.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — IBA · Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Café Princeton spec
Café Princeton, Osaka · 1920 · Reference · unverified
- Gin45 ml
- Sweet Vermouth20 ml
- Pineapple juice20 ml
Shake, strain.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
