Algonquin

A pre-Prohibition-era curiosity named for the Algonquin Hotel, longtime hub of New York's literary Round Table. Rye whiskey is softened and brightened by dry vermouth and a measure of pineapple juice — reputedly the first cocktail to marry rye with pineapple. The result is spirit-forward yet unexpectedly fruity and dry, shaken until cold and served up. Its exact origin remains murky; a full recipe didn't surface in print until the early-2000s classic-cocktail revival.

TropicalClassicSpirit-Forward

Ingredients

  • 1.5 ozRye Whiskey
  • 0.75 ozDry Vermouth
  • 0.75 ozPineapple Juice

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Combine rye whiskey, dry vermouth, and pineapple juice in a shaker.

  2. 2.

    shake

    Add ice and shake well until chilled.

  3. 3.

    strain

    Double-strain into a chilled coupe glass.

Flavor Profile

spiced
32%
fruity
30%
dilution
28%
herbal
26%
body
25%
sweet
24%
Open in App