Garnish:
Pineapple wedge & Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Straight bottled-in-bond rye whiskey |
| 3⁄4 fl oz | Martini Bianco vermouth |
| 3⁄4 fl oz | Fresh pressed pineapple juice |
| 1 dash | Peychaud's or other Creole-style bitters |
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Our Comment:
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.
Variant:
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.
About:
One of several classic cocktails accredited to New York City's Algonquin Hotel in the 1930s. Its true origins are lost in time.
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