The Algonquin cocktail is an early 20th century drink. It is thought to have been named after the Algonquin Hotel in Manhattan, NYC.
I love rye whiskey, the dry vermouth is a fav and the pineapple juice may seem weird but it works. It adds a sweet and sour component, removing the need for a sweetener like a simple syrup and removing the need for a leveler like bitters. With just three simple ingredients, you get a well rounded drink.
The original recipe calls for 1 1/2 oz rye whiskey, 3/4 oz dry vermouth and 3/4 oz pineapple juice. I bumped the whiskey up by 1/2 oz because I like a boozy drink. I’ve read it is okay to stir or shake this cocktail. I like to shake it because you get a slight foam on the top that is aesthetically pleasing to me.
Hat tip to Liquor.com and Food & Wine for the recipes and history.
Ingredients for Algonquin Cocktail
- 2 oz rye whiskey
- 3/4 oz dry vermouth
- 3/4 oz pineapple juice
- Pineapple chunk and Luxardo cherry for garnish
How to make an Algonquin Cocktail
- Add the whiskey, dry vermouth and pineapple juice to a cocktail shaker. Add ice and shake to combine.
- Double strain into a chilled coupe or Nick and Nora cocktail glass.
- Garnish with pineapple chunk and cherry
- Enjoy!
one foodie 