Fruit

Algonquin

October  4, 2012
Photo by James Ransom
Author Notes

Embarking on a rediscovery of classic cocktails, I decided to start with the Algonquin. The Algonquin Hotel was an icon to me as a young administrative assistant coming to NYC in the 1980s. I like to picture intellectual types hunched together around a Round Table, drinking a cool but strong drink made of rye whiskey, vermouth and pineapple juice. So here you go--let me know how you like it! —Erika Kotite

  • Serves 1
Ingredients
  • 1.5 ounces Rye whiskey
  • .75 ounces Dry vermouth
  • .75 ounces Unsweetened pineapple juice
In This Recipe
Directions
  1. Combine ingredients with ice in a cocktail shaker. Stir vigorously but don’t shake (shaking will make the pineapple juice foam).
  2. Strain into a martini glass.

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  • Erika Kotite
    Erika Kotite
  • Paul,Rybarczyk
    Paul,Rybarczyk
Review
I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota