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The Oddball Algonquin Comes Back from the Dead
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The Oddball Algonquin Comes Back from the Dead
Dillon Raaz has had the Algonquin on the back burner for a decade now. He first discovered it when he was at Mercantile (which he describes as “a formative, cut-my-teeth bar”), when he and a fellow bartender came across the original recipe (two parts rye, one part French vermouth, and one part pineapple juice). Maybe it was the strange combination of ingredients or straddling of genres—but the results weren’t pleasing. “We played around with it …
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