Algonquin Cocktail

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.

Recipe

Ingredients

1 1/2 oz rye whiskey

3/4 oz dry vermouth

3/4 oz pineapple juice (unsweetened)

Instructions

Stir with ice (otherwise the pineapple juice will foam!).

Strain into a cocktail glass.

Comments
8stringfan 5 Jul 2012
1:37 pm

Just not much of a fan of this cocktail.  It seemed like a bit of a train wreck.  The vermouth stood out as an unnecessary flavor and the rye and pineapple juice seemed like a really unfortunate pairing.  To each their own, but this is one I tried once and don’t plan on trying again.

Dennis 19 Jul 2012
1:29 pm

The Algonquin is actually one of my favorite “fruity” Rye cocktails.  I actually prefer to shake the drink well, as I feel the frothiness adds to the texture of the drink.

Benjamin D. 21 Jul 2012
5:10 am

I really don’t recommend freshly juiced pineapple in anything. I tried it once on a trip to Mexico, trying to create a pina colada with all fresh products. I pureed the fruit in a blender and then strained it through a fine mesh strainer. It really did not work out. The fruit is too acidic on its own and the juice would either need to be scaled back in a cocktail (where the fruitiness and flavor could be lost) or slightly sweetened and perhaps watered down. Since the sweetness and acidity of each pineapple varies so much, I think the second option would be necessary no matter what for some kind of consistency. Otherwise, it would taste nothing like the folks at the Algonquin probably intended.

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