Algonquin
Rye, dry vermouth and pineapple. From New York's Algonquin Hotel.
Shaken · Coupe · Medium · about 3 minutes · about 22% ABV
Ingredients
- 45 ml Rye whiskey
- 22.5 ml Dry vermouth
- 22.5 ml Pineapple juice
Method
- Chill the glass
- Pour 45 ml rye whiskey into the shaker
- Pour 22.5 ml dry vermouth into the shaker
- Pour 22.5 ml pineapple juice into the shaker
- Add ice
- Shake hard
- Strain
- Serve
About the Algonquin
Named after the Algonquin Hotel in New York, home of the famous Round Table of writers in the 1920s.
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Algonquin FAQ
What's in an Algonquin?
45 ml rye whiskey, 22.5 ml dry vermouth, 22.5 ml pineapple juice.
How strong is an Algonquin?
About 22% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir an Algonquin?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve an Algonquin in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
