I sincerely doubt this was a favorite at the legendary round table. A bit too indirect and a bit too fruity to be a regular tipple of the Parker, Benchley and Woollcott group, I suspect.
Still, this one tastes like history. It’s a deceptive cocktail–a counterintuitive blend of three distinctly flavored ingredients that, when combined, erase the individual characteristics of each while forming something altogether new. A low hint of spice and herbs, with a gentle pineappley aroma, the Algonquin is drier than a glance at the recipe might lead you to expect.
A handy drink to know about when you’ve got some extra pineapple juice on hand but don’t feel up to the work of mixing an eight-ingredient tiki punch from the Grog Log.
- 1.5 ounces rye
- .75 ounces dry vermouth
- .75 ounces pineapple juice
Shake with ice and strain into chilled cocktail glass.