The Algonquin is a very old classic that dates back to at least the 1930s. It features rye bourbon with dry vermouth and pineapple juice, which makes for a sweet, easy-going, slightly tropical cocktail.
If you find this one is a little too mellow, as I do, you can wake it up with a dash of Fee Brothers Aztec chocolate bitters or any other bitters you like.
The hint of chocolate, cinnamon and spice adds a whole new layer, so you may find it changes the character of the cocktail too much.
In that case, an orange bitters would be better. When buying pineapple juice, make sure you get plain juice that hasn’t had sweeteners or other fruit juices added to it.
The vermouth adds a hint of grape notes and a touch of herbs, bringing some complexity to what would otherwise be a very simple sweet drink.
Whatever way you go, this is a relaxing cocktail that’s good for kicking back.
Recipe
- 1 1/2 ounces whiskey, preferably rye
- 3/4 ounce dry vermouth
- 3/4 ounce pineapple juice
Fill a mixing glass with ice and pour in the ingredients. Stir until chilled, and strain into a cocktail glass.
