The Park Avenue cocktail puts a pineapple spin on the gin martini. It's a classic recipe which, according to Ted Haigh's book "Vintage Spirits and Forgotten Cocktails," dates to around the 1940s.
This drink pairs gin and sweet vermouth with pineapple juice, then adds a little curaçao for a citrus kiss. It's an excellent drink to shake up a martini routine and is especially nice on hot summer days or as a refreshing aperitif. Also, if you don't particularly care for the dryness of the classic martini but are looking for something very similar, it's an excellent choice.
Gather the ingredients.
In a cocktail shaker filled with ice, pour the gin, dry and sweet vermouth, and pineapple juice.
Serve and enjoy!
- Dry gin is often poured for the Park Avenue, just make sure it's top-shelf and worthy of a martini. You can also try it with other styles of gin, including an old-school version like Old Tom or a modern take such as Hendrick's.
- To make this drink with fresh pineapple instead of juice, place about 3/4 cup of pineapple chunks in the shaker. Muddle the fruit really well to release as much juice as possible. Then add the other ingredients and ice, shake, and strain.
- The choice of orange curaçao is important even though it's a very short pour. Premium options like Gabriel Boudier and Senior Curaçao are excellent choices, though some people enjoy Grand Marnier instead.
- Make sure your sweet vermouth is fresh. Once open, the fortified wine's shelf life is just three months, after which it will go stale. When in doubt, pick up a new bottle.
- The ingredients in this recipe can be adjusted to suit your taste. One common recipe, for instance, includes up to 1 ounce of pineapple juice with 1/2 ounce each of the curaçao and vermouth.
- Another pours equal amounts of the three accent ingredients, cutting them back to as little as 1/3 ounce.
- Some recipes also skip the curaçao completely.
- At least one semi-classic variation on the Park Avenue is a perfect martini with a little pineapple juice. To make it, shake 1 1/2 ounces of gin with 1/4 ounce each of sweet and dry vermouths and pineapple juice.