The Algonquin cocktail
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The Algonquin cocktail
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Some like to use blanc vermouth (called bianco in Italian) in place of the dry vermouth in this clever cocktail. So you're welcome to use either type of vermouth. I don't use any bitters in it, to keep the drink straightforward.
Do use a good-quality rye whiskey, like those shown in the photo in the post or another favorite brand. The rye flavor is important and you don't want it obscured by the pineapple juice; the whiskey should shoulder the other ingredients to the sidelines, whose roles are to be are supporting actors to the brisk, woody rye.
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Ingredients
- 1 1/2 ounces rye whiskey
- 3/4 ounce dry vermouth
- 3/4 ounce unsweetened pineapple juice
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Instructions
- Add the rye whiskey, vermouth and pineapple juice to a cocktail shaker. Fill two-thirds with ice, cover, and shake briskly until well-chilled, about 15 seconds.
- Strain into a chilled coupe glass.
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