Algonquin

Difford’s Guide
Discerning Drinkers (139 ratings)

Photographed in a Speakeasy Coupe 8.5oz

Ingredients:
1 12 oz Straight rye whiskey (100 proof /50% alc./vol.)
12 oz Strucchi Dry Vermouth
14 oz Strucchi Bianco Vermouth
34 oz Pineapple juice
2 dash Peychaud's or other Creole-style bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of pineapple wedge & Luxardo Maraschino Cherry.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

Classically made with 2 parts whiskey, 1 part dry vermouth, and 1 part pineapple juice, this vintage cocktail is opened and improved by splitting the vermouth to include some bianco vermouth. Creole-style bitters are a must, traditionally one dash but better with two.

View readers' comments

Variant:

Consider serving on-the-rocks rather than straight-up.

In his 2009 Vintage spirits And Forgotten Cocktails, Ted Haigh says, "Add a couple dashes of peach bitters and this becomes a Queen Ann."

Some, with an adversity to a foamy head, prefer to stir this cocktail.

There is also a very different Algonquin cocktail in Ted Saucier's 1951 Bottom's Up and an Algonquin Special in Crosby Gaige's 1941 Cocktail Guide And Ladies' Companion.

History:

Adapted from a recipe in G. Selmer Fougner's 1935 Along The Wine Trail : an anthology of wines and spirits, this is one of several 1930s classics attributed to New York City's Algonquin Hotel.

NEW ALGONQUIN
Two parts Rye
One part French Vermouth
One part pineapple juice.

G. Selmer Fougner, 1935

Fougner's recipe is repeated in Stanley M. Jones' 1977 Jones' Complete Barguide:

ALGONQUIN
Cocktail Glass
Shake/Build
1-1/2 oz rye
3/4 oz dry vermouth
3/4 oz pineapple juice

Stanley M. Jones, 1977

Ted "Dr Cocktail" Haigh features the Algonquin in his 2004 Vintage Spirits And Forgotten Cocktails, and he also contributed illustrations to his friend, Gary "gaz" Regan's 2003 book The Joy Of Mixology. Gary repeats Fougner's spec, saying, "This is one of those recipes that calls for precision pouring lest the drink get out of balance. The recipe I chose to use was devised by Ted Haigh – Dr. Cocktail himself."

However, while Dr. Cocktail and Jones stipulate to shake, Gary instructs to "STIR AND STRAIN into a chilled cocktail glass." Did Gary make a mistake, or did he intend for the Algonquin to be stirred rather than shaken? Sadly, I didn't know to ask him while I had the chance. Either way, many bartenders were and are influenced by this instruction and consequently believe the Algonquin should be stirred. I'm not one!

Cas Oh's excellent 2020 book Co-Specs repeats the classic recipe but follows Gary's instruction to "Stir and strain into a cocktail glass, noting, "The Algonquin is usually stirred though it can also be shaken, which produces a drink with a foamy head."

Gary, I wish you were still around so I could argue the case for shaking Algonquins while drinking Algonquins.

Nutrition:

One serving of Algonquin contains 141 calories

Alcohol content:

  • 1.4 standard drinks
  • 21.63% alc./vol. (21.63° proof)
  • 19.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Jim G’s Avatar Jim G
7th July 2024 at 00:38
I have given this a fair try now and just can't love this cocktail. A decent diversion I suppose when Manhattans get boring. I'll probably try again but not soon. Diffords recipe is an improvement over the classic, in my opinion.
George Boyd’s Avatar George Boyd
7th February 2024 at 19:13
i have just had this for the first time and following your instructions all the ingredients were shaken. My sort of drink! Next time I will stir and see what the result is. I enjoy your site because you give the history of the drink and show the origin.
Simon Difford’s Avatar Simon Difford
8th February 2024 at 14:08
Thanks, George.
12th August 2023 at 20:59
Classic recipe with Cocchi Americano instead of vermouth plus Orange Bitters is my favorite so far.
Peter Halpern’s Avatar Peter Halpern
10th August 2023 at 05:18
Loved it!
Whistlepig 12 year
Bespoke cask
50% Sauternes
30% Madeira
20% Port

Dolin Dry
Dole Pineapple Juice
Peuchaud Bitters
This was exquisite.

Change from Peychaud to Rock Creek’s Orange Cardamon blew me away.

Next time I’ll try Bitter Truth Orange Bitters
Kevin Haynes’ Avatar Kevin Haynes
15th September 2022 at 21:47
I went with vigorously shaken served on the rocks (well one giant ice ball). It is delightful in the proportions given (1 1/2 oz rye to 3/4 oz vermouth and juice, yes, oz because I'm American). The only thing I would try out is to treat it like a sour with some aquafaba (or egg white for those prefer old school) to change the mouth feel and up the foam level to 11.
Ian Lessels’ Avatar Ian Lessels
5th May 2023 at 17:33
I'm English, Kevin, but I also prefer ounces. They feel more cocktail-y!
Kelley Reece’s Avatar Kelley Reece
7th June 2022 at 07:13
An understated flavor profile, but tasty. I added just the tiniest bit of St. Germain (5 mL or less) to enhance the pineapple just a bit and upped the rye by 15 mL - it seemed to round it out nicely.
Brian  Arthur’s Avatar Brian Arthur
27th March 2022 at 22:20
Another good oldie. I tried stirred this time.
Sally Morgan’s Avatar Sally Morgan
13th November 2021 at 20:08
A bit dry for me in these proportions. Better with the vermouth reduced to 15ml and the pinappple juice increased to 30
John Hinojos’ Avatar John Hinojos
8th June 2021 at 00:29
Interesting. At first the faint taste of pineapple seem to standout. This is a drink which could use a long shake/stir and definitely needs a little time to relax and breathe.
Marie-Therese Straus’ Avatar Marie-Therese Straus
18th May 2021 at 04:12
An unexpected delight! I would never have guessed this combination of ingredients could taste so good. We used Dolin Blanc as our vermouth and I think that really helped. I can't imagine this with regular dry vermouth. This will be a must anytime we have fresh pineapple in the house.