The Algonquin cocktail is fairly idiosyncratic drink on paper, what with its combination of rye whiskey, dry vermouth, and pineapple juice. But despite the strange bedfellows that comprise it, this is a surprisingly mellow and enjoyable drink. Each piece of the trio balances the others in unexpected ways.
Named after the famous New York City hotel, the Algonquin has never exactly made its way into the pantheon of classics despite being around since Prohibition. But hey, at least the recipe has survived at all, giving us a little glimpse into the iconoclastic bartending of the Roaring '20s.
|1.5 oz rye whiskey|
|0.75 oz dry vermouth|
|0.75 oz pineapple juice|
How to make an Algonquin
- Combine all ingredients in a shaker filled with ice and shake until chilled (some bartenders recommend stirring drinks with pineapple juice to avoid excess frothiness, so take your pick).
- Strain contents into a chilled cocktail glass and serve.