Algonquin

There are about a bazillion versions of this recipe floating around, but we prefer the one by Ted “Dr. Cocktail” Haigh – simple, delicious, perfectly balanced.

This is a simple drink, so much rests on the quality of the ingredients you use. Canned pineapple juice is perfectly fine, but fresh juice elevates it to the otherwordly. Your dry vermouth should be very fresh – no more than a couple weeks old.

We usually call for vermouth drinks to be stirred; shaking tends to make the vermouth foam up in an unattractive way. Plus, drinks with vermouth are often spirit-forward, without heterogenous ingredients that would require more effort to thoroughly mix. The Algonquin, however, should be shaken, in order to fully incorporate the pineapple juice.