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Algonquin
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...
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.
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.
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.
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
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
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.
5th May 2023 at 17:33
I'm English, Kevin, but I also prefer ounces. They feel more cocktail-y!
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.
27th March 2022 at 22:20
Another good oldie. I tried stirred this time.
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
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.
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.
16th May 2020 at 06:37
I've attempted the Algonquin many times over a 12-yr period... and I never "got" it. Now that the vermouth game is finally afoot here in the States, preparing this cocktail with Blanc/Bianco makes SO MUCH SENSE!
5th July 2020 at 21:59
Spot on. Tried it both ways - the Bianco version is a major step forward from the 'classic' recipe.
It's definitely with trying, and probably coming back to, but personally I am not sure any Rye + pineapple juice is the base for a 5* cocktail so far as my palate is a judge. But I wouldn't back my palate against yours, so you have try it, otherwise you will end up just concentrating on Negroni or Manhattan and their derivatives, which is not the worst default position!
It's definitely with trying, and probably coming back to, but personally I am not sure any Rye + pineapple juice is the base for a 5* cocktail so far as my palate is a judge. But I wouldn't back my palate against yours, so you have try it, otherwise you will end up just concentrating on Negroni or Manhattan and their derivatives, which is not the worst default position!