Algonquin
Named after the famous Algonquin Hotel in New York City, home of the legendary Round Table. This pre-Prohibition cocktail blends rye with dry vermouth and pineapple juice for a surprisingly tropical twist on a spirit-forward drink.
Ingredients
- 1.5 oz Rye whiskey
- 0.8 oz Dry vermouth
- 0.8 oz Fresh pineapple juice
- pineapple wedge (garnish) garnish
Pairs With
Pair with roasted chicken with herbs or grilled lamb chops to echo the Algonquin's balanced rye and dry vermouth profile. This elegant pre-Prohibition cocktail suits refined, understated preparations.
Instructions
Combine rye whiskey, dry vermouth, and pineapple juice in a cocktail shaker with ice
Shake vigorously for 15 seconds until well-chilled
Double strain through a fine mesh strainer into a chilled coupe glass
Garnish with a small pineapple wedge on the rim
Tips
Fresh pineapple juice makes a noticeable difference over canned — if using canned, choose 100% juice with no added sugar Double straining removes pineapple pulp for a cleaner, more elegant presentation A higher-proof rye prevents the pineapple from making the drink taste too tropical or sweet