1 1/2 oz Pineapple-infused Dolin Dry Vermouth(*)
2 dash Bitter Truth's Celery Bitters
Stir with ice and strain into a rocks glass.
(*) To make the pineapple-infused vermouth, treat it like making a pineapple syrup. Chop up 1/2 pineapple (without peel or core) for every 16 oz of vermouth. Infuse in a jar or covered bowl overnight and strain.
Tuesday last week, I paid a visit to bartender Ted Kilpatrick at No. 9 Park. For a starter, I selected the Mr. Hoy off of the menu which Ted described as his riff on the Algonquin. Ted related his tale of dissatisfaction with the classic, and after trying all sorts of whiskeys, pineapple juices (including fresh, bottled, and canned), and dry vermouths, he decided that the Algonquin just needed a major overhaul. Therefore, he captured a more ethereal aspect of the pineapple by making an infused dry vermouth. For a name, Ted paid homage to Hoy Wong who was the country's oldest bartender before he retired in 2009 at the age of 93. Hoy spent the last 30 years of his bartending career working behind the stick at the Algonquin bar. On his 90th birthday, he was still very optimistic and describing the reasons for his longevity and vigor, "Not many secrets. Eat right, take a nap and every day get exercise working. Don't worry about money. I don't plan to retire. I love my job. I love to meet people. President Bush needs money, he needs income taxes, so I will help."