By Robert Hess
This cocktail was named after the Algonquin Hotel, which opened its doors in 1902 in one of New York’s most fashionable neighborhoods. The hotel gained its greatest fame a few years later as the home of the Algonquin Round Table, the repeating literary lunch in which Alexander Woollcott, Harpo Marx, Dorothy Parker, Robert Benchley, and their compatriots held sway on New York’s cultural scene. There were in fact several drinks named after this historic venue, but this recipe is the one currently served by the hotel’s bartenders.
1 1/2 oz rye whiskey
3/4 oz dry vermouth
3/4 oz pineapple juice (unsweetened)
Stir with ice (otherwise the pineapple juice will foam!).
Strain into a cocktail glass.