The Algonquin cocktail
When I rediscovered cocktails a while back, rye whiskey was the spirit that reeled me in. I loved its spicy, smoky notes and each one I tried was different than the others. Here, in the Algonquin cocktail, the rye is mixed with fruity pineapple juice, which gives it a suggestion of the tropics, but the whiskey brings it back to the “serious” category. But not too much.
They work together so you know you’re having a grown-up drink, but one you’ll have fun drinking. The Algonquin is definitely a low pressure…and no pretense, cocktail.
The Algonquin cocktail
Some like to use blanc vermouth (called bianco in Italian) in place of the dry vermouth in this clever cocktail. So you're welcome to use either type of vermouth. I don't use any bitters in it, to keep the drink straightforward.
Do use a good-quality rye whiskey, like those shown in the photo in the post or another favorite brand. The rye flavor is important and you don't want it obscured by the pineapple juice; the whiskey should shoulder the other ingredients to the sidelines, whose roles are to be are supporting actors to the brisk, woody rye.
Servings 1 cocktail
- 1 1/2 ounces rye whiskey
- 3/4 ounce dry vermouth
- 3/4 ounce unsweetened pineapple juice
- Add the rye whiskey, vermouth and pineapple juice to a cocktail shaker. Fill two-thirds with ice, cover, and shake briskly until well-chilled, about 15 seconds.
- Strain into a chilled coupe glass.
