Imbibing Mr. Boston: Algonquin Cocktail


A venerable classic.  Rye and pineapple juice work really well together.  What sets this drink apart is the inclusion of dry vermouth.  It lightens the whole drink and gives it an aristocratic quality.

On an historical note, the Algonquin Hotel where this drink was created is noted for the eponymous “Round Table” meetings which were frequented by the journalistic rat pack whose members included Robert Benchley, George S. Kaufman and Dorothy Parker amongst others.  Sadly tho’, the Algonquin went dry a few years before prohibition, so none of these notables had the opportunity to try the one cocktail the hotel has become best known for.  However, Ms. Parker did pen the following ode to one of the great cocktails of the age.

I like to have a martini.
Two at the very most.
Three, I’m under the table.
Four, I’m under the host.

One wonders where she had her tipples.

1.5 oz straight rye
1 oz dry vermouth
1 oz pineapple juice

Shake all with ice and strain into a chilled cocktail glass.



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