Launch Library
Algonquin
Rye, dry vermouth, pineapple juice. The cocktail of the Algonquin Round Table, 1920s. Improbable but works — the pineapple cuts the rye's spice.
Servings
Served inCoupe
MethodShaken
Ingredients
- Rye Whiskey1½ ounces
- Dry Vermouth1 ounce
- Fresh Pineapple Juice1 ounce
Directions
Combine all ingredients in a shaker with ice. Shake until well-chilled. Double-strain into a chilled coupe.
Notes
Fresh pineapple juice only. The drink should be balanced, not sweet — Dorothy Parker and Robert Benchley wouldn't have drunk a sugar bomb.