The recipe
- 1½ ozRye whiskey45 ml
- ¾ ozDry vermouth23 ml
- ¾ ozPineapple juice23 ml
How to make it
- 1Shake everything with ice.
- 2Strain into a chilled coupe.
The 1935 recipe gives two parts rye to one each of vermouth and pineapple, without a method; it is usually shaken because of the juice.
The ratio
2 : 1 : 1
In parts, an Algonquin is 2 whiskey, 1 vermouth and 1 pineapple. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
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- Angel Face — Equal parts gin, apricot liqueur and Calvados: strong, fruity and spirit-forward, with an orchard character.
- Bamboo — Dry vermouth and dry sherry in equal parts with orange bitters, stirred: light, nutty and dry, at about half the strength of a Martini.
- Bijou — Gin, green Chartreuse and sweet vermouth in equal parts with orange bitters, stirred: herbal, sweet and strong.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.
- Bobby Burns — Scotch and sweet vermouth in equal parts with a few dashes of Bénédictine: a softer, honeyed Rob Roy named for the poet.