A retooling of the prohibition era Algonquin
1 12 oz Kinnickinnic Whiskey, Great Lakes Distillery
12 oz Dry vermouth, Ransom
12 oz Rehorst Citrus & Honey Vodka, Great Lakes Distillery
14 oz Honey syrup (1:1)
2 wdg Pineapple (fresh)
5 dr Orange bitters, Bittercube
Muddle pineapple wedge and vodka in a mixing glass until macerated. Strain into a shaker and add ice, whiskey, vermouth, syrup and shake until well chilled. Strain into a chilled cocktail glass, and finish with five drops of bitters & a fresh pineapple wedge
The name "Milwaukie" comes from the Algonquin/Ojibwa language, and as a native Milwaukeean I've always been interested in coming up with a Milwaukee spirit based version of the Algonquin.
Similar cocktails
  • Black Pagoda — Brandy, Dry vermouth, Sweet vermouth, Triple sec
  • Bombay Cocktail (No.2) — Brandy, Sweet vermouth, Dry vermouth, Triple sec, Absinthe
  • No Sleep 'Til... — Rye, Dry vermouth, Curaçao, Bitters, CioCiaro, Orange peel
  • Curari Cocktail — Rye, Ruby Port, Orange bitters, Amaro Cora
  • bargellino — Rye, Dry vermouth, Montenegro, Maraschino Liqueur, Orange peel
  • Black Feather — Brandy, Dry vermouth, Triple sec, Bitters
  • Dewey D. — Rye, Sherry, Aperol, Bitters
  • Cobble Hill — Rye, Montenegro, Dry vermouth, Cucumber
  • Scottish Hill — Scotch, Sweet vermouth, Orange liqueur, Aromatized wine, Orange bitters
  • Riddles in the Dark — Rye, Sweet vermouth, Pedro Ximénez Sherry, Bitters, Cherry Liqueur, Amaro Nardini, Lemon peel