Algonquin Cocktail

• 1 1/2 ozrye whiskey
• 3/4 ozbianco vermouth
• 1/2 ozpineapple gomme syrup

Preparation

1. 1.

   Combine all ingredients in a mixing glass with cracked ice, stir until well chilled and diluted. Strain into a chilled cocktail glass, garnish with a lemon twist.

2. 2.

   Pineapple Gomme Syrup 1 medium pineapple, peeled, cored, and roughly diced into 1 inch cubes 3 1/2 cups white sugar 2 cups hot water 1 1/2 oz. overproof rum (Clyde Common uses Hamilton 151)

3. 3.

   Combine pineapple cubes, water and sugar in a blender and turn on high to emulsify. Strain through a fine mesh strainer. Add rum to make the syrup shelf stable. Bottle and store in the fridge for up to a month.