Algonquin
Rye, dry vermouth and pineapple juice, shaken. A 1930s New York drink named for the hotel of the Round Table — which was dry during Prohibition, so it was probably invented somewhere else.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the rye, dry vermouth and pineapple juice (and bitters, if using) to a shaker.
Fill with ice and shake hard for 10 to 12 seconds — the pineapple foams.
Double strain into the chilled coupe and garnish with a cherry.
A thoughtful finish
- Fresh pineapple juice foams and tastes brighter; carton juice makes a sweeter, flatter drink.
- A spicy, high-rye whiskey stands up to the pineapple; bourbon makes it sweeter.
- A dash of Peychaud's is not in the original and improves it.
Common mistakes
- Sweet vermouth. The drink is dry vermouth; sweet makes it heavy.
- Too much pineapple; it is an equal-parts modifier, not a juice drink.
- Stirring it. The pineapple wants the shake.
A few good questions.
What does an Algonquin taste like?
A dry rye drink with a pineapple top note — spicy, tart, a little tropical, and lighter than it sounds.
Was it invented at the Algonquin Hotel?
Probably not. The hotel was dry during Prohibition and the drink appears after Repeal. It is a tribute to the Round Table rather than their drink.
Rye or bourbon?
Rye is the recipe and its spice suits the pineapple; bourbon works and is sweeter.
Can I use fresh pineapple?
Yes — muddle a cube or two in the shaker, or juice it. It is noticeably better than carton juice.
Variations
- Manhattan — Rye, sweet vermouth and bitters.
- Brooklyn — Rye, dry vermouth, maraschino and amaro.
- Jungle Bird — Rum, Campari and pineapple.
- Mary Pickford — Rum, pineapple, grenadine and maraschino.
Where it comes from
c. 1930s · New York City · Algonquin Hotel (namesake)
Contested. More than one origin is claimed for this drink. We show the competing accounts rather than pick one.
The Algonquin is named for the Algonquin Hotel on West 44th Street, home of the Round Table of writers and wits in the 1920s — Dorothy Parker, Robert Benchley, Alexander Woollcott — who drank heavily but not, officially, at the hotel, which observed Prohibition. The cocktail appears in bar books after Repeal in the 1930s with no record of the hotel having made it, and it is likely a tribute rather than a house drink. The combination of rye, dry vermouth and pineapple juice is odd on paper and works in the glass; the hotel’s Blue Bar now serves it.
Sources
- David Wondrich, Imbibe!, 2015 (book)
- Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2009 (book)
- Difford's Guide, Algonquin, 2015 (reference)
Strength. About 1.35 US standard drinks at an estimated 21.5% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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