If you’re looking for something different than a whiskey sour for a change, this classic cocktail is for you. The Algonquin, which is named after the Algonquin Hotel, is a sweet cocktail which is balanced out with dry vermouth. But before we get to the cocktail, let’s talk for a second about the hotel.
Now a New York City Landmark, the Algonquin Hotel, located in Midtown Manhattan was opened in 1902 and was host to many writers, critics, actors and comedians. When I say it was “host” to, I mean that it was home to an epic group affectionately known as the Algonquin Round Table, or rather, The Vicious Circle. Some of the members included Art Samuels, Harpo Marx, Peggy Wood and Dorothy Parker. Now this group met every day for lunch between 1919 and 1929, collaborating on creative projects and writing a comedic newspaper for members.
I find that this cocktail’s balance is definitely determined by the quality of the pineapple juice. Thus, I would suggest making a cinnamon pineapple cordial to add additional flavour, depth and sweetness to the mix!
INGREDIENTS
45 mL Rye
22.5 mL French Dry Vermouth (like Noilly Prat!)
22.5 mL Pineapple Juice
10 mL Cinnamon Pineapple Cordial*
INSTRUCTIONS
In a cocktail shaker add ice, rye, pineapple, dry vermouth and cordial. Shake and double strain in a chilled coupe. Garnish with pineapple fronds.
*To make the cordial: when juicing the pineapple, keep the skin/rind. Cover the skin/rind in 2 cups of sugar and 1 tbsp of cinnamon. Let sit overnight and allow sugar to extract pineapple-y goodness. Put mixture into a saucepan with 2 cups of water and let simmer for approximately 20-30 minutes. Let cool and enjoy!
xoxo
