Algonquin

The Algonquin is here to prove that whiskey is not just a winter liquor.

The Algonquin is a classic cocktail that was made for the beach… even though it was made in the middle of Manhattan. It’s a bit unclear when exactly the Algonquin was invented, but it was most enjoyed during Prohibition. Now any cocktail invented around Prohibition the is already a bit cheeky and rebellious (take the Lion’s Tail for example) but this one comes with a little extra flair. This tropical drink was actually named for the Algonquin Hotel – a famous New York City hotel that was dry long before Prohibition began. Why any cocktail would choose to be dry is beyond us, but what are you going to do.

Outside of its rebellious name and start, unfortunately not much is known about the Algonquin. While records and recipes for the cocktail are known, who exactly created this treat is not. Why this cocktail fell out of fashion is even more confusing. But one thing is crystal clear: This drink is delightfully easy to make.

To make an Algonquin you’ll need just three ingredients: Rye whiskey, dry vermouth, and unsweetened pineapple juice. You can make plenty of variations on this drink, but the rye and dry vermouth are non-negotiables. The rye brings in a lot of peppery spice to balance out the pineapple juice and the dry vermouth keeps the cocktail from becoming too saccharine. If you’re looking for a sweeter variation, try doubling the pineapple juice before subbing in sweet vermouth. 

No matter how you choose to enjoy it, just be thankful for the law-breaking geniuses who dared to dream up this tropical whiskey cocktail.