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THE EXOTIC DRINKING BOOK
his own account.... We tried this during a recent local heat wave
with results entirely at odds with the first reaction to its written
formula.
Take of the best gin possible,
lYz
jiggers, of coffee ice cream,
l
cup.
Put into a chilled shaker and shake well, or better still in The Mixer.
Some people add a few lumps of ice to hdp the chill-straining the
latter out in serving. Pour into large saucer type champagne glasses.
TWO ACCEPTED VERSIONS of the WoRLD FAMous ONE-&–
ONLY MILLION DoLLAR CocKTAIL, which Is EsPECIALLY FAMous
throughout JAPAN
&
the PHILIPPINE lsLANDS
MILLION DOLLAR COCKTAIL
No.~'
as
MlxED
by SHIDEAKI
SAITO, No. I BAR BoY at the IMPERIAL HoTEL, ToKYo, JAPAN, 1926,
1931
&
1932
First fill shaker
2/3
full
of cracked ice then put in
lYz
jiggers old
Tom gin,
Yi
pony of Italian vermouth,'
2
tsp pineapple syrup,
l
tsp
of grenadine for colour,
2
tsp strained lemon juice,
2
tsp of thick
cream and
Yz
the white of a fresh egg. Shake hard, strain into a big
opulent-looking saucer champagne glass, and that's that. . . . Ver–
mouth content is immediately varied by Saito to suit the palates of his
various Million Dollar clients in Tokyo-running from
l
pony down
to
Yz
pony. Some prefer French dry vermouth, but the standard blend
calls for Martini
&
Rossi.
MILLION DOLLAR COCKTAIL No. II, as MrXED by NoMuRA,
the No. I BAR BoY at ToR HoTEL, KoBE, DATING from 1926, to 1931
&
1932
His formula was exactly the same as Saito's masterpiece except the
vermouth was stepped up to
l
pony: and the lemon juice to
1
tbsp,
strained of course; then
l
tsp grenadme.
THE MIYAKO HOTEL SPECIAL
From Kyoto, Japan, during the Cherry Blossom Festival, April
20
th,
1932.
Japan is heart-breakingly beautiful enough by itself, and Kyoto was
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