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Algonquin

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Spicy rye whiskey with pineapple juice and dry vermouth, finished with a dash of Peychaud's bitters. Fruity and herbal at once, with a dry finish. Created at the Algonquin Hotel in New York City.

Similar names: Algonquin Round Table, Algonquin Special, Far East Algonquin, The Algonquin

Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Bitter
Herbal
Sour
Sweet
Tropical
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/4
Peychaud's Bitters
1 dash
Rye Whiskey
4.5 cl
Pineapple Juice
2.25 cl
Dry Vermouth
2.25 cl
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites

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Instructions

  1. Chill the coupe.
  2. Add rye whiskey, Peychaud's bitters, pineapple juice and dry vermouth to a shaker with ice.
  3. Shake until the shaker is cold.
  4. Double strain into the chilled coupe.
  5. Garnish with a pineapple wedge and a Luxardo Maraschino cherry.

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