Algonquin
The Quirky Foodster Team
Coupe or cocktail glass
Glass
None traditionally required
Garnish
Ingredients
- Rye whiskey — 45 ml (1 1/2 oz)
- Dry vermouth — 22.5 ml (3/4 oz)
- Pineapple juice — 22.5 ml (3/4 oz)
Method
- Add all ingredients to a shaker with ice.
- Shake until well chilled.
- Strain into a chilled coupe.
- Serve without garnish.
Description: An unusual, fruity rye cocktail named for the famous New York hotel and its literary Round Table.
Cultural Background: Named for Manhattan's Algonquin Hotel, longtime home to the 1920s literary gathering known as the Algonquin Round Table.
Tips: Use fresh pineapple juice if possible — the canned variety can taste noticeably more processed here.
Variations: A dash of Angostura bitters adds welcome depth to an otherwise fairly light drink.
Serving Suggestion: Serve up, chilled, as a lighter alternative to a Manhattan.
Nutrition: Approx. 150 kcal per serving
FAQs:
Q: Is this a sweet drink?
A: Moderately — the pineapple juice brings real sweetness against the dry vermouth and rye.
- Rye whiskey — 45 ml (1 1/2 oz)
- Dry vermouth — 22.5 ml (3/4 oz)
- Pineapple juice — 22.5 ml (3/4 oz)
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