Skip to main content

Algonquin Recipe

This whiskey-based cocktail is rounded out by the tartness of pineapple juice. Following the original recipe, which calls for rye whiskey, would put the Algonquin...

By chow · From Open Recipes · 4 ingredients
Jump to recipe ↓

Why it works: Rye and pineapple share more aroma than cooks usually use. They rank in the top 14% of all ingredient pairs, and 9 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

1 drink

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rye + pineappletop 14% of all pairs
    Aroma overlapstrong
    Mentioned together9 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Pineapple + cherrytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together537 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rye + cherrytop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together36 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Rye + vermouthtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together38 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Vermouth + cherrytop 12% of all pairs
    Aroma overlaplow
    Mentioned together41 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the pineapple

How well each one fits the dish's main ingredients (rye, vermouth, cherry):

  1. Orangebetter flavor fit
  2. Vanillaabout as good a flavor fit
  3. Peachabout as good a flavor fit
  4. Pineapplethe original

Fit is the average pairing score against rye, vermouth, cherry. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).