How to make yourself a Millionaire!

MILLIONAIRE - A traditional sour recipe that came to light during the prohibition era. The Millionaire name has been utilised by a number of cocktails over the years - one of which calls for a Jamaican Rum, Sloe Gin and Apricot Brandy Liqueur (a rum variation on a Charlie Chaplin) - but this has been the most long standing recipe. This has been adapted but the original recipe appeared in Harry McElhone's 1927 Barflies and Cocktails where it's credited to London's Ritz Hotel. - 60 ml Bourbon Whiskey (2 oz) - 22.5 ml Grand Marnier (0.75 oz) - 7.5 ml Absinthe or Pastis (0.25 oz) - 15 ml Lemon Juice (0.5 oz) - 15 ml Grenadine (0.5 oz) - 15 ml Egg White (0.5 oz) BILLIONAIRE - The Billionaire is an Employees Only take on the prohibition classic Millionaire. I discovered several conflicting recipes and after further research, believe the recipe found on punchdrink.com to be the original - which calls for Campari in place of Grenadine and Absinthe Bitters in place of Absinthe. Check it out here (also includes Absinthe Bitters recipe): https://punchdrink.com/recipes/billionaire-cocktail/ RECIPE I MADE: - 60 ml Bourbon Whiskey (2 oz) - 7.5 ml Absinthe Bitters (0.25 oz) - 30 ml Lemon Juice (1 oz) - 15 ml Grenadine (0.5 oz) - 15 ml Simple Syrup (0.5 oz) ORIGINAL RECIPE: - 60 ml Bourbon Whiskey - Baker’s 107 Proof (2 oz) - 30 ml Lemon Juice (1 oz) - 15 ml Simple Syrup (0.5 oz) - 15 ml Campari (0.5 oz) - 15 ml Absinthe Bitters (0.25 oz) ABSINTHE BITTERS: - 3 cups Pernod 68 Absinthe - ½ cup Green Chartreuse - 1 teaspoon Peychaud’s Bitters - 1 teaspoon Angostura Bitters - 2 tablespoons Mint Bitters, preferably Fee Brothers Music - Spaceship in Raleigh - Sarah, the Illstrumentalist