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Mr. Hoy

Serious Eats Meredith Smith Post a comment

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. More

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