Algonquin 1.000
Cocktails that complete me Dec 31, 2010

This drink dates to the famed Algonquin Roundtable of New York writers in the 1920s such as Robert Benchley and Dorothy Parker.

Servings: 1
  • 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.

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Recipe Source

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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