Algonquin (cocktail)
The Algonquin is an alcoholic cocktail of rye whiskey , vermouth and pineapple juice , which to the short drinks belongs.
history
The history of the cocktail is sketchy. What is certain is that its name is derived from the Algonquin Hotel , which is known not only as the oldest operating hotel in New York , but also because of the popular meetings of the Algonquin Round Table in the 1920s. The well-known guests of the group of journalists, writers and actors included Simone de Beauvoir , Anthony Hopkins and Jacqueline Kennedy Onassis . The name of the hotel is based on the name of a tribe of North American indigenous people .
Whether the drink was actually prepared in the hotel for the first time - at least the puritanical attitude of the former owner, Frank Case, who ran the hotel from 1907 - or whether it was ever a signature drink in the hotel bar is just as unknown as the period of origin.
In the Café Royal Cocktail Book of 1937 an Algonquin and an Algonquin Sour are mentioned, but without a recipe. They are attached to a list of drinks whose recipes could not be included in the book due to lack of space, but could be requested from the United Kingdom Bartenders Guild (UKBG), a professional association for bartenders. The two drinks are also on a similar list in the UKBG's Approved Cocktails recipe book, also from 1937. Possibly bartenders who had come to England because of alcohol prohibition in the United States had brought them with them from the United States.
A complete recipe for the Algonquin cocktail was only published in the course of the return to historical recipes in the early 2000s and first appeared in 2004 in the Vintage Cocktails and Spirits collection. From the Algonquin to the Zazerac .
preparation
The drink is probably the first cocktail to combine rye whiskey with pineapple juice. During preparation, 4.5 cl rye whiskey, 2 cl dry wormwood and 2 cl fresh pineapple juice with ice cubes are put in a cocktail shaker and mixed. Then the drink is strained twice in a coupette and served without a garnish.
Individual evidence
- ↑ a b c d Philipp Gaux: The Algonquin Cocktail. The surprising symbiosis of rye and pineapple. In: mixology.eu. Accessed January 24, 2018 (fee required).
- ↑ a b c Ted Haigh: Vintage Cocktails & Spirits. From the Algonquin to the Zazerac . Apple Press, Hove (UK) 2004, ISBN 1-84092-474-8 , pp. 34 f . (English).
- ↑ oA: Algonquin.The Roundtable's poison. In: punchdrink.com. Retrieved January 24, 2018 .
- ↑ William G. Tarling: Café Royal Cocktail Book . Coronation ed. Pall Mall Ltd, London 1937 (English).
- ↑ United Kingdom Bartenders' Guild (Ed.): Approved Cocktails . Pall Mall Ltd, London 1937 (English).