Algonquin
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.
Algonquin Cocktail
- 1.5 ounces rye
- .75 ounces dry vermouth
- .75 ounces pineapple juice
Shake with ice and strain into chilled cocktail glass.
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What a strange (and good) concoction.
Indeed, I could not identify the distinct ingredients, but only their new unified soul.
Very few drinks I’ve had meld together like this one while hiding their own unique flavors.
What are some other ones?