Algonquin Cocktail

Pro tips

• Chill your coupe or cocktail glass in the freezer 5 minutes before serving; pineapple juice warms quickly.
• Shake hard for 10–12 seconds to fully chill and integrate pineapple juice without aerating it excessively.
• Use a 1:1 ratio of vermouth to pineapple juice to keep the drink herbal, not fruity-forward.
• Strain through a fine-mesh sieve to catch ice chips and prevent dilution from shaking.

Substitutions

• Straight rye whiskey → Bonded rye (higher proof stabilizes dilution ratio)
• Dry vermouth → Blanc vermouth (adds subtle sweetness if pineapple is tart)
• Pineapple juice → Fresh pineapple juice or juice blend (bottled loses freshness after 48 hours)

Storage & make-ahead

Cocktails are best served immediately. If batching, store in the refrigerator up to 24 hours; shake or stir before serving over fresh ice.

Equipment

cocktail shaker · bar jigger · coupe or cocktail glass · fine-mesh strainer

What's the difference between the Algonquin and other rye whiskey cocktails?

The Algonquin uses pineapple juice instead of the citrus or fruit vermouth found in similar drinks, creating a tropical sweetness that cuts the herbals of dry vermouth.

Should I use fresh or bottled pineapple juice?

Fresh pineapple juice will deliver brighter, more complex flavor; bottled works but may taste flatter. Avoid sweetened versions.

Can I batch this cocktail?

Yes. Combine rye, vermouth, and pineapple juice in a bottle, chill, and pour into ice-filled glasses. Mix no more than 24 hours ahead to preserve pineapple freshness.

What rye whiskey brands work best?

Bonded or high-rye blends (Rittenhouse, Old Forester, Buffalo Trace) work well. Avoid wheated ryes, which lack the spice to balance pineapple and vermouth.

Is this drink shaken or stirred?

Shake with ice—the pineapple juice needs dilution and chill that shaking provides; stirring alone won't achieve proper texture.