The Algonquin Cocktail is a classic, somewhat unusual pre- or post-Prohibition-era drink (likely from the 1930s) named after the historic Algonquin Hotel in Midtown Manhattan, New York City. The hotel was famous for hosting the Algonquin Round Table, a legendary group of writers, critics, actors, and wits (including Dorothy Parker) who gathered for lunches in the 1920s.
While its exact inventor is unknown, the drink is often linked to the hotel’s bar scene. The first printed version of the modern recipe (sometimes called the “New Algonquin”) appeared in G. Selmer Fougner’s 1935 book Along the Wine Trail, calling for two parts rye, one part French (dry) vermouth, and one part pineapple juice.
Why It Works
The combination sounds odd at first—whiskey and pineapple juice?—but it balances beautifully:
- Rye whiskey brings spicy, bold, and slightly dry notes.
- Dry vermouth adds herbal complexity and a touch of bitterness.
- Pineapple juice contributes bright acidity, subtle sweetness, and tropical fruitiness that ties everything together without needing extra sugar or bitters in the basic version.
It’s like a whiskey Manhattan with a fruity, refreshing twist—sometimes described as a “whiskey martini with tropical flair.”
Ingredients
- 1½ oz (45 ml) rye whiskey (preferably a spicy, 100-proof rye like Rittenhouse or Wild Turkey for best results)
- ¾ oz (22 ml) dry vermouth (French style, such as Dolin Dry)
- ¾ oz (22 ml) pineapple juice (fresh is ideal for brightness; avoid overly sweetened canned if possible)
Instructions
- Add all ingredients to a cocktail shaker with ice.
- Shake vigorously for 10–15 seconds until well-chilled (some prefer stirring to reduce foam, but shaking is traditional and creates a nice texture).
- Double-strain into a chilled coupe, Nick & Nora, or cocktail glass.
- Garnish with a pineapple wedge and/or maraschino cherry (optional).
This yields a crisp, medium-dry cocktail with a beautiful golden hue.
Variations and Modern Twists
- With bitters: Many bartenders add 1–2 dashes of Peychaud’s or orange bitters for extra depth.
- Split vermouth: Replace part of the dry vermouth with bianco/blanc (sweet white) vermouth for a slightly softer, more approachable drink.
- Improved or “Special” versions: Some use pineapple gum syrup instead of juice for better texture, add a splash of lemon or lime, or incorporate sherry/port in related “Algonquin Special” recipes (a different aperitif-style drink).
- Richer style: Increase the rye slightly (to 2 oz) if you prefer a boozier profile.
The Algonquin is easy to make at home with pantry staples and remains a fun, underrated classic that highlights rye whiskey’s versatility. If you’re a fan of the Manhattan or Vieux Carré, give this one a try—it’s a great bridge between classic and tropical cocktails!
