Algonquin
ClassicRye, dry vermouth, and pineapple juice, shaken cold. Named for the hotel, not the drink.
Crisp and herbal-edged, rye's spice meeting dry vermouth's dry bitterness, with pineapple juice adding just enough sweetness to soften both without turning the drink tropical.
Ingredients
- 1.5 oz Rye Whiskey
- 0.75 oz Dry Vermouth
- 0.75 oz Pineapple Juice
- None · optional garnish
Method
- 1
Add all ingredients to a shaker with ice.
- 2
Shake hard until well chilled.
- 3
Strain into a chilled coupe.
The Story
The Algonquin takes its name from Manhattan's Algonquin Hotel, the midtown landmark better known for hosting the Round Table's literary wits than for its bar — the drink itself dates to at least the 1930s and has no documented connection to that famous lunch crowd beyond sharing an address. What's kept it around is the unlikely pairing at its center: pineapple juice against dry vermouth and rye, a combination that reads strange on paper and works cleanly in the glass.
Recipe card
The whole recipe in one shareable image.
