This drink dates to the famed Algonquin Roundtable of New York writers in the 1920s such as Robert Benchley and Dorothy Parker.
- 1 1/2 ounces rye whiskey
- 3/4 ounce pineapple juice, preferably fresh
- 3/4 ounce dry vermouth
Fill a cocktail shaker halfway with ice. Add the rye whiskey, pineapple juice and vermouth. Shake well, then strain into a chilled cocktail (martini) glass.
Adapted from "Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum Cocktail to the Zombie," by Ted Haigh (Quarry Books, 2004).
Tested by Tim Carman.
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