In the years after World War I, a group of New York City writers, critics, and assorted artsy types met for lunch almost daily at the Algonquin Hotel on West 44th Street (the theatre district). This articulate group initially called themselves the “Vicious Circle.” They quickly became known as the Algonquin Round Table, after the seating space they staked claim to in the hotel dining room. This is what, ultimately, led to the name of the cocktail, the Algonquin.
- 1 1/2 oz Rye Whiskey
- 3/4 oz Dry Vermouth
- 3/4 oz Pineapple Juice
In a cocktail shaker filled with ice, pour the rye whiskey, dry vermouth, and pineapple juice. Shake well. Strain into a chilled cocktail glass. Serve and enjoy!