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