As I am a huge fan of Martinis and enjoy the odd Manhattan, I was looking forward to trying the Algonquin, which is made with rye whiskey, dry vermouth, and pineapple juice. I expected it to taste like the bastard child of the two previously mentioned cocktails with a touch of pineapple.

Instead, the Algonquin highlights the flavor of the rye very well, with subtle pineapple in the finish. Unfortunately, I discovered I do not like whiskey mixed with dry vermouth. When in the mood for whiskey and vermouth, I much prefer a Manhattan or Rob Roy, which require sweet instead of dry. And when in the mood for rye, I find a Frisco or Sazerac hit the spot much better.

I will not be making the Algonquin again. However, it was worthwhile to mix up a few for the purposes of scientific inquiry.

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