Algonquin
A pre-Prohibition classic named after the famous New York hotel. Dry vermouth and pineapple juice create an unexpectedly tropical and complex cocktail with Canadian whisky.
Ingredients
- 1.5 oz Canadian whisky
- 0.8 oz Dry vermouth
- 0.8 oz Fresh pineapple juice
- pineapple wedge (garnish) garnish
Pairs With
Complement with Southeast Asian spring rolls, fresh crab cakes, or tropical fruit-based dishes. The pineapple juice creates an unexpected harmony with light, citrus-forward appetizers.
Instructions
Combine Canadian whisky, dry vermouth, and fresh pineapple juice in a cocktail shaker
Fill the shaker with ice
Shake vigorously for 12 to 15 seconds
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 — use a juicer or blender and strain Dolin Dry is an excellent vermouth choice that adds herbal complexity without overpowering the pineapple This cocktail dates to the 1920s Algonquin Hotel in Manhattan, home of the famous literary Round Table