Algonquin Cocktail
ShakenCocktail
Ingredients
- 1½ ozrye whiskey
- ¾ ozbianco vermouth
- ½ ozpineapple gomme syrupsee notes (see notes)
Preparation
- 1.
Combine all ingredients in a mixing glass with cracked ice.
- 2.
Stir until well chilled and diluted.
- 3.
Strain into a chilled cocktail glass and garnish with a lemon twist.
Notes
A bit o' history
This classic drink is named for a hotel in midtown Manhattan. The original recipe calls for dry vermouth and pineapple juice (instead of syrup) and was, according to bartender Banjo Amberg (of Clyde Common in Portland, whence cometh this recipe), so unpopular that nobody he knew tried to make it work. This version of the recipe replaces the dry vermouth with a sweeter bianco and pineapple syrup instead of juice for a more elegant texture.
Pineapple gomme syrup
Peel and core a medium pineapple, then roughly chop the rings into 1 inch cubes. Place in a blender with 3½ cups white sugar and 2 cups hot water. Blend on high to emulsify. Strain through a fine mesh strainer. Add 1½ oz overproof rum (such as Hamilton 151) to make the syrup shelf stable. Bottle and store in the fridge for up to a month.
