Algonquin Cocktail


Sourceinterview with the bartender at the Algonquin Hotel, NYC
Prep time5 minutes


Algonquin Cocktail, as made at the Blue Bar in the Algonquin Hotel

The Algonquin is named for a venerable grand hotel in Manhattan, luncheon spot for a famed circle of writers in the 1920s and 1930s. The lore is interesting, and well-documented, so I won't repeat it here, but I do encourage you to look it up!

This is a simple potion made interesting by the inclusion of unsweetened pineapple juice.

The pineapple juice does not have to be a stopper - I have an ice cube tray that makes 1" cubical ice cubes, of volume 1 ounce. So I fill some of the cubes with pineapple juice and I can have an Algonquin whenever I am in a literary mood!


2ozRye Whiskey
1ozPineapple Juice (unsweetened)
1ozDry Vermouth


Shake vigorously with ice and strain into a cocktail glass. Shaking vigorously results in a foamy top and improved mouthfeel.


The estimable Dave Wondrich recommends a drop of Orange Bitters. I have tried it both ways and I don't find the bitters a marked improvement, but you may agree with him!
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