Squid Mixes: Algonquin

The Algonquin combines whiskey, dry vermouth and pineapple juice.  We tried two different recipes: the one from The New York Bartender's Guide which calls for American blended whiskey (I used Canadian) and David Lebovitz's which favors rye.  The proportions are slightly different, too, though I think the choice of whiskey made the bigger difference in taste.  We both preferred Lebovitz's combo as the rye flavor came through more strongly.

Pineapple seems a strange choice to me for a drink named for an indigenous people from eastern Canada.  Maple would seem a more appropriate flavoring.  However, the drink is actually named after the iconic hotel in Manhattan where it was invented.