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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...
Sc'Eric
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!