Million Dollar Cocktail

million-dollar-cocktail-vertical-crdt-tkDallas bartender George Kaiho grew up in Japan before moving back to Texas as a teenager, so it’s no surprise that his time in Japan has influenced his cocktails. For this drink, he looked to Louis Eppinger, a German-born bartender known for creating the Bamboo cocktail at the Yokohama Grand Hotel in the late 1800s. Eppinger is also credited with devising the recipe for the Million Dollar Cocktail, a frothy blend of gin, sweet vermouth, pineapple and egg white that Kaiho says is still considered a classic among bartenders in Tokyo. This is Kaiho’s take on the drink, featuring genever and Cherry Heering.

1½ oz. Bols Genever
½ oz. Cherry Heering
2 oz. pineapple juice
Egg white (pasteurized if you like)
Tools: shaker, strainer
Glass: cocktail
Garnish: pineapple leaf

George Kaiho, Jettison, Dallas