Tuesday, April 22, 2014


1/3 Whiskey (1 1/4 oz Four Roses Bourbon)
1/3 Sherry (1 1/4 oz Lustau East India Solera)
1/3 Pineapple Juice (1 1/4 oz)
2 dash Lemon Juice (1/4 oz)

Shake with ice and strain into a cocktail glass.
Two Thursdays ago, I opened up our 1940 edition of The How and When by Hyman Gale and Gerald F. Marco and spotted the Dizzy Cocktail, a tropical-feeling Algonquin-like number. For the whiskey, I initially thought that a blended Scotch might work well, but sweetness won out over smoke and I opted for a Bourbon. Once mixed, the Dizzy shared a grape and malt aroma. A bright and crisp pineapple and lemon sip gave way to a sherry and Bourbon combination on the swallow. Overall, the sherry and lemon juice donated a bit more complexity than dry vermouth does in the classic Algonquin.

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