Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
Forum
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...
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.
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!