When lacking wit, we request an Algonquin, knowing that if this drink fails to inspire it'll at least numb friends to our efforts. A Manhattan with half the bite, the Algonquin lends us the comfort of confidence with its eccentric urbanity.
Few cocktails can tastefully combine whiskey with the conifer of the tropics.
But when mixed with 2 parts rye to 1 part dry vermouth and 1 part pineapple juice, the Algonquin does just that while abetting waggish chatter. When sipping this drink, we never quote from the Algonquin Round Table 's trenchant pen pushers in hopes of seeming sophisticated. After all, there's little more than the name to tie the drink with the hotel or the table's wits, and on that basis, the Algonquin Indians would probably have first claim. A slight step above rubbing alcohol, these clear spirits relied on overly sweet syrups and juices for smooth transport down the gullet. Frank Case, the Algonquin owner who provided a round table for the group in the Rose Room, was reportedly one of the few upstanding citizens during Prohibition.