Skip navigation

Tag Archives: algonquin roundtable

Day 129, Cocktail 129

Yesterday I explored the classic Algonquin cocktail, named for the Algonquin hotel and most likey imbibed by at least a few members of the Algonquin Roundtable.  I also mentioned that Mark and I were working on an updated version of this classic (mostly because he makes that “I hate the way this tastes screwed up baby face” when he tastes dry vermouth).  Last night we were fooling around with various combinations of rye, cheery heering and pineapple juice.    I continued the experimentation this evening and this is what I came up with.

Algonquin Revisited

  • 1-1/2 oz Maker’s Mark bourbon
  • 1/4 oz Cherry Heering
  • 1/4 oz Luxardo Maraschino
  • 1 oz pineapple juice
  • 1 dash Agnosturo bitters

Fill a shaker with ice cubes and add all the ingredients.  Shake, shake, shake to mix and chill.  Strain into a chilled coupe glass and garnish with a cherry.

This turned out pretty good – a nice, subtle, smokey flavor is imparted by the heering and just a touch of sweet cherry from the maraschino nicely blends with the pineapple.  By the way, many cocktails that use pineapple call for them to be stirred, but I like to shake them because the pineapple juice gets nice and frothy, giving the drink an extra visual appeal.

Have you ever updated a classic?  If so, let me know, I’d love to try it out!