This great drink shows the versatility of whiskey in cocktails and the spicy appeal of rye. The Algonquin is proof positive that you don’t have to have a dozen ingredients to have a dozen flavors in a cocktail. It makes a great aperitif.
The Algonquin was named for the New York Hotel of the same name. The Algonquin Hotel is best known as the host establishment for the Algonquin Round Table, a group of prominent writers, actors, and playwrights who met daily for lunch in the 1920s. The core group included Robert Benchley, Heywood Broun, Marc Connelly, Jane Grant, Ruth Hale, George S. Kaufman, Neysa McMein, Dorothy Parker, Harold Ross, Robert E. Sherwood and Alexander Woollcott among others. It is not speculated that this group sipped this concoction of rye, Vermouth, and pineapple juice but it’s hard to imagine them turning it down.
1 1/2 oz. Rye whiskey
1 oz. Dry Vermouth
1 oz. Pineapple juice
Place all ingredients into a cocktail shaker along with a handful of cracked ice. Shake well and strain into a chilled cocktail glass. Garnish with a rye soaked cherry or two.
Sean Ludford is a regular contributor to TaylorEason.com. See Sean’s rants and insights at BevX.com.
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