Here commences the inaugural post of the Vintage Spirits and Forgotten Cocktails challenge.

If I may be permitted to already leave the alphabetical structure of the book, and move to the second drink listed.  The reason for this is quite simple actually.  I get home from work a little early and decide to make a drink while I do some work that needs to be done.  I open my book, but to my disappointment, drink #1 is a recipe for 3 drinks at once.  Doable I guess, but it calls for half an egg white, and as the author points out, it is extremely difficult to measure half of a little goopy egg white.  Also, 6 drinks is really far more than anyone should consume at one time, so off to number 2 we go.

The Algonquin
1 1/2 oz Rye Whiskey (I used Old Overholt)
3/4 oz Dry Vermouth
3/4 oz Pineapple syrup
Shake in an iced shaker and strain.

Now, when I say an iced shaker I mean a boston tin packed to to top with ice!  I would probably also normally double strain my drink into my chilled cocktail glass, but sometimes I really enjoy that layer of ice shards floating on top, so I didn’t.

I actually really enjoyed this cocktail.  I was pleasantly surprised as I don’t really have a love for wines or fortified wines.  Also, Pineapple syrup? Weird.  What I found was that the vermouth complements the spiciness of the rye, and the pineapple provides the necessary sweetness, without distracting from the flavors.  I could find myself drinking this drink on a semi-regular basis.

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