The Algonquin Cocktail

The Algonquin Cocktail

Algonquin Cocktail

Algonquin Cocktail

After the endless ingredients list required for the Alamagoozlum, The Algonquin Cocktail looked like a day at the beach. But while the assembly was easy enough, our results were less successful.

The Algonquin Cocktail is a rye forward drink. D was actually worried that the pineapple juice would overpower the rye, but that was not the case. Perhaps we used the wrong rye, we settled on a bonded Rittenhouse Rye – and when I say settled I mean that was the only American rye available at the BCLDB.

Rittenhouse Rye

Rittenhouse Rye

We actually contemplated using a bourbon or a Canadian whisky but it seemed too early in the project to start cutting corners.

Our resultant libation was a very dry cocktail with notes of wood and pepper. D claimed to be getting a fair amount of pineapple on the finish, but try as I might, I couldn’t find it through the booziness of the rye.

Unsatisfied, I decided to try the Queen Anne variation, adding a couple of dashes of peach bitters. This smoothed the drink out slightly, giving my palate more notes to hang on to, but was still not for me.

For his second round D decided to stir his drink rather than shake it, a piece of advice adopted from Robert Hess’ webisode on The Algonquin Cocktail. We both agreed that the drink seemed mellower and that we’d make it this way in the future.

Our experiment being a moderate flop, D took a trip to West specifically to try out their version of The Algonquin Cocktail.

Algonquin Cocktail

Algonquin Cocktail

As we had predicted they used a milder rye and the pineapple flavour was more pronounced. D claims to enjoy this libation, but argues that there are plenty of cocktails he’d choose before he ever got back to this one. For my part, I enjoyed the experiment but it is not a drink I will add to my rotation.

Watch Robert Hess make The Algonquin: http://www.youtube.com/watch?v=ooGw8Pr_eHY

 

 

 

The Algonquin Cocktail

  • 1.5 ounces rye (we used Rittenhouse)
  • .75 ounces dry vermouth
  • .75 ounces pineapple juice

Shake over ice. Strain.

Algonquin Ingredients

Algonquin Ingredients

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