Algonquin

Pineapple softens rye and dry vermouth in this compact shaken cocktail. The Malts version uses whiskey as the clear lead, with smaller equal measures of juice and vermouth and a dried pineapple garnish.

Pale golden cloudy cocktail in a coupe, no ice, dried pineapple slice.

Active preparation: 4 minutes

Ingredients

  • 45 ml Bulleit rye whiskey
  • 15 ml Dry vermouth
  • 15 ml Fresh pineapple juice
  • 1 piece Dried pineapple slice

Instructions

  1. Add the rye, vermouth and pineapple juice to a cocktail shaker.
  2. Fill with ice, seal, and shake until the shaker feels cold.
  3. Strain into a chilled coupe, leaving the shaking ice behind.
  4. Add the optional dried pineapple slice.