Algonquin recipe
A balanced union of robust rye whiskey and tart tropical fruit.
Method: Shake with ice and strain into a chilled glass. ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Martini Family
Ingredients
- 1.5 oz Rye whiskey
- 0.75 oz Dry vermouth
- 0.75 oz Pineapple juice
How to make a Algonquin
- Add rye whiskey, dry vermouth, and pineapple juice to a cocktail shaker filled with ice.
- Shake vigorously for 10 to 15 seconds until thoroughly chilled.
- Strain the liquid through a fine-mesh strainer into a chilled coupe glass.
- Garnish the rim with a fresh pineapple wedge.
Garnish
Pineapple wedge
Pro tip
Use freshly pressed pineapple juice rather than bottled to achieve brighter acidity and a cleaner froth.
History of the Algonquin
Named after the legendary New York City hotel where literary figures gathered at the Round Table, the exact origins of the Algonquin cocktail remain uncertain. While popularized in mid-1930s cocktail guides such as G. Selmer Fougner's Along the Wine Trail, historical records indicate little evidence that the famous literary circle actually drank it.
Flavour profile
Robust, Tart, Herbal, Complex
Variations
- Pacific Algonquin — Substitute dark rum for half of the rye whiskey to add rich molasses notes.
- Smoky Algonquin — Add a quarter ounce of peated Scotch whisky for a savory, smoky finish.
- Sweet Vermouth Algonquin — Swap dry vermouth for sweet vermouth to create a rounder, richer Manhattan profile.
Practise making the Algonquin in the free Virtual Bar game.