- 2 ounces rye whiskey
- 1 ounce dry vermouth
- 1 ounce pineapple juice
Shake with ice. Strain into a cocktail glass. Garnish with a cherry.
The Algonquin cocktail was named after The Algonquin Hotel in New York City. The hotel opened in 1902. Frank Case was the first Owner / Manager.
The Algonquin’s Blue Bar (the original) did a thriving business from Prohibition till 1991, when it was closed in favor of a dull but serviceable space across the lobby. The space was larger and had a street entrance.
The original Blue Bar was a gem: just seven stools, three small tables, and the best cocktails in New York. Jimmy Fox was the barman there from 1948 till the mid-80′s.
Since then, the hotel has had a multi-million dollar face lift and the bar also received a renovation. Once again, it’s called The Blue Bar. Don’t forget to order the Diamond Martini, at $10,000 rest assured that piece of “ice” at the bottom of your cocktail glass is not frozen water !