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)
- Combine all ingredients in a shaker half-filled with ice. Shake (or stir) briskly until well chilled — about 20 to 30 seconds.
- 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.