I have just discovered the cocktail the Algonquin, a drink made with rye, dry vermouth and pineapple juice. The vermouth rounds this drink out and the pineapple brings out the sweeter notes in the rye and gives it a nice dry finish. Because of the subtle flavors, balance is key in this cocktail. Personally, I like my drinks with a little more bite. A friend of mine altered the recipe by adding fresh squeezed lemon and a little simple syrup turning it into more of a sour cocktail. We are offering them as a special at the restaurant and calling them the Off Season. Pineapple is also what gives this drink its nice froth. Deeeeelish!
1 1/2 oz rye whiskey
3/4 oz dry vermouth
3/4 oz pineapple juiceShake and strain into chilled rocks glass.
The Off Season
1 1/2 oz Deaths Door white whiskey
3/4 oz Cocchi Americano
3/4 oz pineapple juice
3/4 oz lemon juice
3/4 oz simple syrup
Shake and strain into chilled rocks glass. Top with Angostura bitters.