A variant on a classic, this cocktail is based on an Algonquin (made with rye, dry vermouth and pineapple juice) and is named after Hoy Wong who was a bartender at the New York hotel until the age of 93. Rye and pineapple-infused dry vermouth marry to make a refreshingly light drink with just the right tropical element. Celery bitters lend a peppery punch.
Note: You can add more pineapple if your fruit is not very ripe and flavorful, or dilute the infused vermouth with additional plain vermouth if it tastes too strong and sweet after steeping.
Recipe from Ted Kilpatrick of No. 9 Park.
- For the pineapple-infused vermouth:
- 1/2 small ripe fresh pineapple, peeled and cut into chunks
- 16 ounces Dolin dry vermouth
- For the cocktail:
- 2 1/2 ounces Old Overholt rye
- 1 ounce pineapple-infused vermouth
- 3 dashes Bitter Truth Celery bitters
For the infused vermouth: Place pineapple in a resealable nonreactive bowl or jar. Cover with vermouth, allow to steep overnight. Strain and reserve vermouth for use.
For the cocktail: Fill a mixing glass with ice. Add rye, infused vermouth, and bitters. Stir well and strain into a cocktail glass.