Algonquin
Rye meets pineapple
Rye whiskey, dry vermouth, and fresh pineapple juice shaken into something unexpectedly bright. The pineapple softens the rye while the vermouth keeps it from turning into a fruit punch.
Ingredients
- 1 1/2 oz Rye Whiskey
- 3/4 oz Dry Vermouth
- 3/4 oz Pineapple Juice
Method
Add rye, dry vermouth, and pineapple juice to a shaker filled with ice. Shake until well chilled. Double-strain into a chilled coupe.
The Algonquin is documented in G. Selmer Fougner's 1935 *Along The Wine Trail*. Per Difford's Guide #41, the recipe calls for 1.5 oz rye whiskey, 0.5 oz dry vermouth, 0.25 oz bianco vermouth, 0.75 oz pineapple juice, and 2 dashes Creole bitters, shaken and fine-strained into a coupe. Variants on preparation exist—Difford's lists the shaken version, while Punch Drink credits Al Sotack (Jupiter Disco, Brooklyn) with a stirred adaptation.
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