Friday, April 5, 2013

The Algonquin Cocktail

The Algonquin Cocktail

There are a couple of versions of the Algonquin Cocktail floating around.  We’re featuring the recipe that is the most generally accepted — and the one that the Algonquin Hotel serves today.  (I discuss a different version in the Notes.)  

This version uses rye whiskey — which always seems most appropriate to me in a winter drink.  But the cocktail also includes a healthy slug of pineapple juice, which lightens up the drink and makes it perfect for spring or summer as well.  This is a smooth cocktail with a tang and not too much sweetness — excellent to whet your appetite before dinner.

  • 1½ ounces rye whiskey (the better quality the rye, the better the drink; see Notes)
  • ¾ ounce dry (white) vermouth
  • ¾ ounce unsweetened pineapple juice (the stuff in those little cans is perfect)
  1. Combine all ingredients in a shaker half-filled with ice.  Shake (or stir) briskly until well chilled — about 20 to 30 seconds.
  2. Strain into a cocktail glass and serve.  I very much prefer this drink without a garnish.  But if you insist on one, I suggest an orange peel or maybe a lemon twist.

Read more about the Algonquin Cocktail on Kitchen Riffs.

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