10005 1 drink Thu Aug 03 17:49:00 -0700 2006 Mon Apr 28 14:13:34 -0700 2008 Licensed http://www.chow.com/recipes/10005 Mon, 28 Apr 2008 21:13:34 GMT With a sophisticated but tart edge Brims with a sophisticated but tart edge. This whiskey-based cocktail is rounded out by the tartness of pineapple juice. Following the original recipe, which calls for rye whiskey, would put the Algonquin on the endangered species list, but most recipes these days call for blended whiskey. Named for the Algonquin hotel in New York, second home to such Round Table luminaries as Dorothy Parker, Robert Benchley, and Alexander Woollcott, the Algonquin brims with the sophisticated but tart edge of the pungent wits of the pre-Depression era.

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Shake the rye, vermouth, and pineapple juice with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry.

]]> http://www.chow.com/assets/2007/04/algonquin_210x290.jpg Rob Chirico 41 Drink 475 2 ounces straight rye or blended whiskey

]]> 1 ounce dry vermouth

]]> 18 1 ounce unsweetened pineapple juice

]]> 9 Maraschino cherry

]]> 432 whiskey cocktails 670 whisky 2449 rye 1214 new york 423 pineapple 812 old school 190 cocktail 5928 rob chirico