Time for a Drink: Algonquin

Time for a Drink: Algonquin

[Photo: Jessica Leibowitz]

As much as I like to imagine it happening, chances are that Dorothy Parker, Alexander Woolcott and the rest of the gang never tipped up a round of these.

While the members of the Algonquin Round Table likely never got on the outside of an Algonquin—the drink's recipe didn't appear in print until years after the legendary lunch meetings ended—this mixture bearing the name of that venerable hotel is as dry and captivating as was their wit. Fortunately, while the Round Table disbanded around 1929, it's not too late to explore the flavor of the Algonquin.

About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.


  • 1 1/2 ounces rye whiskey
  • 3/4 ounce dry vermouth
  • 3/4 ounce pineapple juice


  1. 1.

    Pour ingredients into a cocktail shaker and fill with ice. Shake well for 10 seconds and strain into a chilled cocktail glass. Serve.

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