The Algonquin
Named after the historic Algonquin Hotel in New York City, this pre-Prohibition classic offers a unique flavor profile. The dry, herbal qualities of vermouth pair with the oaky warmth of whiskey, while pineapple juice adds a distinct, smooth fruitiness that rounds out the drink without making it overly sweet.
What it tastes like
The aroma is dominated by fresh pineapple and the herbal scents of dry vermouth. The palate presents a balance of grainy whiskey notes against the sharp acidity of the fruit, resulting in a medium-bodied mouthfeel. The finish is short and dry, with a faint lingering taste of toasted wood and botanicals.
Flavour profile
Ingredients
- Blended Whiskey1.5 oz
- Dry Vermouth1 oz
- Pineapple Juice1 oz
Preparation
- 1
Chill a martini glass in the freezer for 5 minutes.
- 2
Fill a cocktail shaker with fresh ice cubes.
- 3
Pour the blended whiskey, dry vermouth, and pineapple juice into the shaker.
- 4
Shake vigorously for about 15 seconds until the outside of the shaker is frosted.
- 5
Strain the mixture into the chilled glass.
- 6
Serve immediately.
Substitutions
- Blended WhiskeyRye Whiskey — Rye introduces a spicy black pepper character that provides a sharper contrast to the sweet pineapple.
- Dry VermouthLillet Blanc — This swap results in a sweeter, more floral profile with notes of honey and orange.
- Pineapple JuiceApple Juice — Using apple juice makes the drink crisper and removes the tropical acidity of the original.
- Pineapple JuiceClarified Pineapple Juice — This creates a transparent drink with a lighter, silkier texture while maintaining the core flavor.
Variations
Smoky Algonquin
Replace the blended whiskey with a peated Islay Scotch to add a distinct campfire smoke aroma.
Algonquin Sour
Add a half-ounce of fresh lemon juice and an egg white before shaking to create a thick foam head and increased tartness.