Algonquin
Ingredients
- Rye whiskey45 ml
- Dry vermouth20 ml
- Pineapple juice20 ml
- Peychaud's bitters2 dashes
- Ice
Garnish
Pineapple wedge and/or cocktail cherry
Flavor
Sweet, Citrusy, Bitter
Method
- Add the rye, the dry vermouth, the pineapple juice and the dashes of Peychaud's to a cocktail shaker with ice.
- Shake until well chilled.
- Strain into a well chilled coupe.
- Finish with the pineapple wedge and/or the cocktail cherry.
About
Named after the New York hotel where the Algonquin Round Table met in the 1920s. The pineapple softens the rye without turning too sweet. Pineapple goes into the shaker with rye and dry vermouth. Shaking integrates the juice with the base rather than following a Manhattan's stirred preparation.
Where to drink
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