Serious Eats: Recipes
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.