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 | Rye whiskey 100 proof / 50% alc./vol. |
| 3/4 fl oz | Martini Bianco vermouth |
| 3/4 fl oz | Pineapple juice (fresh pressed) |
| 1 dash | Peychaud's or other Creole-style bitters |
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Review:
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 for 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.
History:
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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