Algonquin cocktail in a cocktail glass — made with Blended Whiskey, Dry Vermouth, and Pineapple juice

Algonquin

难度 Easy
热量 ~159 kcal
ABV 17.38%

原料

调制步骤

Combine and shake all ingredients with ice, strain contents into a cocktail glass, and serve.

Strong Classic

Algonquin是一款将调和威士忌与干苦艾酒和少量菠萝汁结合的威士忌鸡尾酒,呈现出谷物烈酒、草本葡萄酒和热带水果之间不寻常却令人愉悦的组合。17.38%的酒精度使其以烈酒为主导,同时果汁的加入使边缘更加圆润,不至于掩盖威士忌的特性。

History & Origins

The Algonquin is named after the Algonquin Hotel in New York City, famous in the 1920s and 1930s as the meeting place of the Algonquin Round Table — a celebrated group of writers and wits including Dorothy Parker. The cocktail was reportedly served at the hotel during the golden age of American literary culture, though the precise recipe's origin is disputed. It remains a drink associated with wit, sophistication, and New York intellectual life.

Tasting Notes

Aroma: Grain whiskey warmth, herbal notes from the dry vermouth, and a light pineapple sweetness. Palate: The blended whiskey provides a smooth, slightly sweet base; dry vermouth adds herbal complexity and a wine-like dryness; pineapple juice contributes a tropical lift that softens the spirit. Finish: Medium-length, slightly dry, with lingering fruit and grain notes.

tropical herbal whiskey fruity dry

Pro Tip

Shake rather than stir to fully integrate the pineapple juice with the whiskey and vermouth, creating a unified flavor profile.

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