Algonquin

Difford's Guide
User Rating

Serve in a

Coupe glass

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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 144 calories in one serving of Algonquin.

Styles & Flavours

Times, Seasons & Occasions

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