The Algonquin cocktail made its national debut in 1937 in an Esquire story by cocktail scribe Murdock Pemberton, one of the founders of the famous Round Table at the Algonquin Hotel. A simple drink—rye, dry vermouth, and pineapple juice—it proved popular. San Francisco bar luminary Thad Vogler has modernized it, swapping out the pineapple juice for a mix of lime juice and pineapple gum syrup. Vogler describes his remix as “a more intense, concentrated version” of the classic.
- 1 ½ oz. rye whiskey
- ½ oz. fresh lime juice
- ½ oz. dry vermouth
- ½ oz. pineapple gum syrup (available from Small Hand Foods)
Add ingredients to a cocktail shaker with ice, shake, and strain into a chilled stemmed glass.