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.
- 2 ounces straight rye or blended whiskey
- 1 ounce dry vermouth
- 1 ounce unsweetened pineapple juice
- Maraschino cherry
- Shake the rye, vermouth, and pineapple juice with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books