|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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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.