Algonquin - Food52 Recipe

Algonquin - Food52

Embarking on a rediscovery of classic cocktails, I decided to start with the Algonquin. The Algonquin Hotel was an icon to me as a young administrative assistant coming to NYC in the 1980s. I like to picture intellectual types hunched together around a Round Table, drinking a cool but strong drink made of rye whiskey, vermouth and pineapple juice - Erika Kotite


1.5 ounces Rye whiskey
.75 ounces Dry vermouth
.75 ounces Unsweetened pineapple juice

Preparation: How to make an Algonquin - Food52

  1. Combine ingredients with ice in a cocktail shaker. Stir vigorously but don’t shake (shaking will make the pineapple juice foam).
  2. Strain into a martini glass.
Algonquin - Food52