The Algonquin is a Prohibition-era cocktail combining rye whiskey, dry vermouth, and pineapple juice for a tart, herbal aperitif. Its balance of spirits and fruit juice makes it a standout vintage drink from the 1920s.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake with ice and strain into chilled cocktail glass.
Cocktails are best served immediately. If batching, store in the refrigerator up to 24 hours; shake or stir before serving over fresh ice.
cocktail shaker · bar jigger · coupe or cocktail glass · fine-mesh strainer
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.
Fresh pineapple juice will deliver brighter, more complex flavor; bottled works but may taste flatter. Avoid sweetened versions.
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.
Bonded or high-rye blends (Rittenhouse, Old Forester, Buffalo Trace) work well. Avoid wheated ryes, which lack the spice to balance pineapple and vermouth.
Shake with ice—the pineapple juice needs dilution and chill that shaking provides; stirring alone won't achieve proper texture.
