The Algonquin Cocktail:
1.5 oz rye (Michter's)
.75 oz dry vermouth (Vya)
.75 oz pineapple juice
opt. dash pineapple gum syrup (Small Hand Foods)
Shake over ice. Strain into chilled cocktail glass.
This is an excellent classic cocktail from Ted Haigh named for the New York hotel the Algonquin Round Table. Rye and pineapple go particularly well together, the sweet pineapple mediating the spiciness of the rye, and the Vya lends additional botanical notes. The pineapple we were using was unfortunately a little on the bland side, and lacking some necessary sweetness. Luckily, we had Small Hand Foods amazing pineapple gum syrup to save the day and a dash gave the cocktail the sweetness and pleasant mouthfeel (the pineapple syrup is a historically accurate gomme syrup) for a true prohibition style cocktail.