Algonquin’s Sister Cocktail
One North West and a Harper Beckham ago, I wondered into the Oak Room at The Algonquin. Sometimes confused with the classy-turned-brothely bar that was at the Plaza Hotel, this particular bar had a rich literary and theatrical history. When I went to the bar, my original intention was to geek out and imagine the writers of the Algonquin Round Table arguing over what to put in the first issue of The New Yorker. And I did. Besides housing some of the literary greats, food & beverage geeks know that the classic Algonquin cocktail was named after The Alqonquin.
According to Molly Wellman’s Handcrafted Cocktails, the cocktail was very popular in the hotel during the 1920’s. It would be nice if I could find information on who invented it because I think the history of food and beverage is incredibly important (think Banana Wars, Salt War of 1540, Battle of Karánsebes, Pastry War)…food is power, y’all. Anyways, I would like to think that one of the writers from the Round Table played with their food, plopped a pineapple into their whiskey for funsies, and was like This should be a cocktail, bartender! It’s fucking delicious! That would be so Dorothy Parker. Girl, you slay me.
“The plot is so tired that even this reviewer, who in infancy was let drop by a nurse with the result that she has ever since been mystified by amateur coin tricks, was able to guess the identity of the murderer from the middle of the book.”
-Dorothy Parker
My sister is no Dorothy Parker but she’s turning 24 this week! In honor of these two ladies, here’s an easy drinking version of the Algonquin cocktail.
For 1 cocktail:
- 2 oz. single malt whiskey
- 1.5 oz. fresh lemon juice
- 1 oz. agave
- 2 pineapple wedges (about 1/2″ thick and 2″ wide)
In shaker, muddle together whiskey, lemon juice, agave, and a pineapple slice. Shake with ice and strain over an old fashioned glass with 2-3 ice cubes. Garnish with remaining pineapple wedge.
