Thanks to Peter Suderman’s Cocktails with Suderman newsletter I’ve broken out of my unhealthy habit of gin-and-ice-with-a-lemon-wedge excuse for an after dinner drink. But, as good as his recipes are, I’m trying to work through some of the stuff I have in my liquor cabinet. My favorite right now is a variation on the “Algonquin”. Normally made with rye, I’ve been making it with mezcal. Tequila also works nicely with the pineapple.
- 1 1/2 oz mezcal
- 3/4 oz dry vermouth
- 3/4 oz pineapple juice
Shake with ice and strain into a chilled glass.