The Algonquin

There was an era, not so long ago, when cocktails and writers went together like peanut butter and jelly.  Great writers like Hemingway are still noted in relationships with drinks like the daiquiri, while the Fitzgerald’s like Gin Rickeys.  While Dorothy Parker is rumored to have enjoyed whiskey sours the best, the club she belonged to in New York, The Algonquin Round Table, actually had it’s own cocktail named for both the hotel and the club.

While the Algonquin is mostly forgotten, it actually has a lot going for it.  The sweetness of the pineapple juice, combined with the spiciness of the rye, and the herbal notes of the vermouth makes for delicious forgotten cocktail.

• 2 Parts Rye
• 1 Part Dry Vermouth
• 1 Part Pineapple Juice

Combine all the ingredients in a shaker.  Add ice and shake.  Double strain into a chilled coupe.  No garnish.

The Algonquin Notes

The Algonquin is a pretty straight forward drink, so not too may notes:

• Dry Vermouth –  While Dry Vermouth plays a role here as a bit player, so don’t be afraid to use an average dry vermouth instead of breaking the bank.  Dolin as always is the first preference, but Martini will do fine.
• Pineapple Juice – Fresh Pineapple Juice works best, but don’t worry if all you can find is canned.

“I wish I could drink like a lady
I can take one or two at the most
Three and I’m under the table
Four and I’m under the host” – Dorothy Parker