I had a few pineapples sitting around and realized I needed to do something with them before they went bad. Time to get out the juicer! I decided to recreate the classic Rye based cocktail called the Algonquin with fresh pineapple juice. One of the things I like about this cocktail is that it’s extremely balanced and you can taste all of the ingredients distinctly. However, I wanted to give this classic more aromatics and depth. I decided to get my atomizer out and add some Amaro Cio Ciaro. Atomizers add a mist of whatever flavor you fill them with, so they provide a subtle accent to your drinks and take them to the next level. In this case, the Amaro worked perfectly by adding slightly bitter herbaceous notes to the cocktail.
1.5 Ounces Rye Whiskey
3/4 Ounce Dry Vermouth
3/4 Ounce Pineapple Juice
1 Ounce Amaro (in an atomizer)
Combine the first 3 ingredients with ice in a mixing glass. Stir until desired chill and dilution is achieved. Pour into a cocktail glass. Pump atomizer until you feel some resistance and spray mist the top of the cocktail. Enjoy!