Algonquin

Algonquin image

Serve in

an Old-fashioned glass...
½ ring Pineapple (fresh) (cored, skinned and chopped)
fl oz Rittenhouse Bottled in Bond
¾ fl oz Noilly Prat Extra Dry
1 dash Peychaud's Bitters
  • Display recipe in:

How to make:

MUDDLE pineapple in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.

Garnish:

Pineapple wedge & Luxardo Maraschino cherry

Comment:

A dry aromatic aperitif-style of cocktail. If you don't want this drink frothy then stir instead of shake.

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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Vermouth dry

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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