Drink Battle Royale: Algonquin vs The Benchley

For something different here at Cinebriated (…is there actually enough to show what “different” is? Or maybe its just that someone actually posted here!) I’ve taken it upon myself to indulge you with my month to month libation exploration.

Inspired by the book The 12 Bottle Bar, I’m devoting anytime I spend mixing/drinking to one specific spirit per month.  This is dictated by whichever chapter I might be on in said book (the whole purpose of the book is to provide standards for just having 12 bottles in you home bar, along with very wonderfully colorful commentary, history, and recipes for drinks as well as syrups and other ingredients).  As there is so much information in each chapter (and trying each drink quickly might easily lead to forgetfulness via more paths than one) I decided to devote a whole 30 +/- 2 days to each.  Great lessons have been learned through the introductory chapters of Brandy, Genever, Gin, Amber Rum, White Rum, and now Rye Whiskey (specific variety of whiskey is dictated for many reasons; bourbon lovers just need to chill and open up).

To keep you on top of my adventures during this #WhiskeyMonth, you can follow us on Twitter @Cinebriated.  As for now, you can see my first ever Drink Battle Royale, and that is:

Algonquin vs The Benchley*

*note: this is not about some sort of fictional battle between Vicious Circle's Robert Benchley and the city of Algonquin, IL… it’s just drinks people**

 **note:  too bad, because that battle could be (weird) awesome

The Algonquin is a supposedly famous drink from the Manhattan hotel of the same name according to The PDT Cocktail Book, which some have referred to as their “Bartending Bible.”  The recipe here is as follows:

• 2 oz Rittenhouse Rye (also recommended by The 12 Bottle Bar)
• .75 oz Nolin Prat Dry Vermouth
• .75 oz Pineapple Juice 

The 12 Bottle Bar however believes this drink has a missing component.  Instead of the previous measurements and pineapple juice, they recommend a unique twist in what they call “The Benchley” (after… you guessed it): 

• 1.5 oz Rye Whiskey
• .75 oz Dry Vermouth
• .75 oz Pineapple-Sriracha Syrup

The final ingredient is made with equal parts pineapple juice and sugar (1/2 cup in this case), with an addition of Sriracha Sauce to taste.  Mixed over low heat, the result is inspired.

I made both to try together and see the difference.  Each was made according to its specifications except that Cinzano Extra Dry Vermouth was used, as was Old Overholt Rye (neither of which was instructed according to PDT, but Old Overholt is recommended by The 12 Bottle Bar, and for good reason).

I created, I imbibed, and I discovered...

The Algonquin was fine, but truly did taste watered down and lacking: like a high class beverage requested in an alley bar that didn’t understand the term “Manhattan.”  It wasn’t bad, but pineapple aftertaste wasn’t exactly inspiring either.

The Benchley, however, was truly welcoming.  It may have to do with the fact that actual sugar was involved, and I have to wonder how I would judge the drink having just Pineapple syrup without Syracha, but overall it was uniquly flavored as such.  Between the two, there was almost no chance for me to go with the original. Just to confirm, I had Joe check both as well.  He agreed the latter was better.

Winner: The Benchley!

Even if this wasn’t a competition, The Benchly would receive high marks from me while the Algonquin might be relegated to something you’d get at a Denny’s bar.

Watch out:  I hope to have more parings in the near future.