Algonquin（アルゴンキン）
Rye, dry vermouth, pineapple — the Manhattan with a hotel lobby's tropical accent.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Rye whiskey | 45 ml |
| Dry vermouth | 22.5 ml |
| Pineapple juice | 30 ml |
Total volume (pre-dilution)
2 : 1 : 1.3
- 01
Add all ingredients to a shaker with ice.
- 02
Shake until chilled.
- 03
Strain into a chilled coupe. Garnish.
Garnish — Lemon twist · or pineapple cube
02Taste profile
- Sweetness
- 60Strong
- Sourness*
- 0Faint
- Bitterness
- 30Light
- Fruitiness
- 62Strong
- Herbal*
- 18Faint
- Alcohol
- 55Moderate
- Crisp
- 55Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Printed in 1908 and linked to the Algonquin's bar — the pineapple was the hotel's signature flourish, as it remains on its crest.
It reads like a Manhattan until the tropical note lands — the juice makes rye drink like fruit brandy.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Early 20th-c. spec
tradition · 1908 · Reference · unverified
- rye and dry vermouth1 part
Shake, strain.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
