|1 1⁄2 fl oz||Rittenhouse Bottled in Bond|
|3⁄4 fl oz||Martini Bianco Vermouth|
|3⁄4 fl oz||Fresh pressed pineapple juice|
|1 dash||Peychaud's Bitters|
Classically made with dry vermouth, this vintage cocktail is so much better with bianco vermouth. in which case, ripe pineapple fruitiness and rye whiskey sit harmoniously together in a Manhattan-like cocktail with subtle Peychaud's bitters the finishing touch.
If you don't want serve with a frothy head then then stir instead of shake. Also consider serving on-the-rocks rather than straight-up.
One of several classic cocktails accredited to New York City's Algonquin Hotel in the 1930s. Its true origins are lost in time.