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Algonquin

Classic/vintage · Fruity (e.g. Pornstar Martini) · Hall of Fame and must know/try

4.0 172 ratings

Ingredients

1 1/2 oz Rye whiskey 50% abv
1/2 oz Dry vermouth
1/4 oz Bianco/blanco vermouth
3/4 oz Pineapple juice
2 dash Creole bitters

How to make

Serve in a coupe glass

Method

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of pineapple wedge and Luxardo Maraschino Cherry.
  3. 3 SHAKE all ingredients with ice.
  4. 4 FINE STRAIN into chilled glass.

Flavour profile

50.0% alc./vol. · 1.5 standard drinks · 141 calories

History

Traditionally 2 parts whiskey, 1 part dry vermouth, 1 part pineapple juice. The vermouth is split to include bianco vermouth. Creole-style bitters are essential, traditionally one dash but better with two.

This cocktail, adapted from G. Selmer Fougner's 1935 book Along The Wine Trail : an anthology of wines and spirits, is one of several classics from the 1930s attributed to New York City's Algonquin Hotel. NEW ALGONQUIN Two parts Rye One part French Vermouth One part pineapple juice. Fougner's recipe is repeated in Stanley M. Jones' 1977 Jones' Complete Barguide: ALGONQUIN Cocktail Glass Shake/Build 1-1/2 oz rye 3/4 oz dry vermouth 3/4 oz pineapple juice. Ted "Dr Cocktail" Haigh features the Algonquin in his 2004 Vintage Spirits And Forgotten Cocktails. He also contributed illustrations to his friend, Gary "gaz" Regan's 2003 book The Joy Of Mixology. Gary repeats Fougner's spec, stating, "This is one of those recipes that calls for precision pouring lest the drink get out of balance. The recipe I chose to use was devised by Ted Haigh – Dr. Cocktail himself." However, while Dr. Cocktail and Jones stipulate to shake, Gary instructs to "STIR AND STRAIN into a chilled cocktail glass." This raises the question of whether Gary made a mistake or if he intended for the Algonquin to be stirred rather than shaken. Without the opportunity to ask him, the intention remains unknown. Regardless, many bartenders were and are influenced by this instruction, leading them to believe the Algonquin should be stirred. This belief is not shared by all. Cas Oh's 2020 book Co-Specs repeats the classic recipe but follows Gary's instruction to "Stir and strain into a cocktail glass, noting, "The Algonquin is usually stirred though it can also be shaken, which produces a drink with a foamy head." If Gary were still available, a discussion could be had about shaking Algonquins while drinking Algonquins.