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Algonquin

Algonquin

Category: SourMood: Something Different
Coupe

Ingredients

  • 45ml rye whiskey
  • 22.5ml dry vermouth
  • 22.5ml pineapple juice
No. of Servings:
1

Garnish

Pineapple wedge and Maraschino cherry

Instructions

  1. Add all ingredients to a shaker with ice.

  2. Shake until chilled.

  3. Double-strain into a coupe.

  4. Garnish with a pineapple wedge and a Maraschino cherry.

Hints

  1. Unless your pineapple is very ripe, this cocktail might be missing some sweetness. Consider splitting or entirely replacing the dry vermouth with blanc vermouth for a slightly sweeter cocktail. Alternatively, you could try using Cocchi Americano.

  2. Some recipes call for adding orange, Angostura or Peychaud’s bitters.

  3. For a more balanced version, check out Clyde Common's variation listed below.

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Trivia

  1. Created in the 1930s in New York City’s Algonquin Hotel.

Tags

Three ingredientsEasy1930sSourWhisk(e)yRye whiskeyFortified wineVermouthDry vermouthPineapple juice

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