Jim Meehan’s Algonquin cocktail. (Jim Meehan)
Jim Meehan's Algonquin cocktail. (Jim Meehan)

To celebrate the full bloom of summer, two of the world's top mixologists share their best “summer-in-a-glass' cocktail recipes for sipping languidly on a hot day and clinking with friends and loved ones.           

Every week throughout the summer, New York mixologist Jim Meehan, the man behind underground speakeasy PDT (short for Please Don't Tell), and Tony Conigliaro of 69 Colebrooke Row in London will provide two cocktail recipes: one, a midweek, post-work, kick-off-your-shoes type cocktail, the other, an apéritif or beverage to accompany a sun-soaked meal during those lazy, hazy summer weekends.

This week, Meehan stirs up The Algonquin.

"This early 20th century classic was named after the historic Manhattan hotel where a number of famous writers, artists and actors (members of the Algonquin Round Table) gathered for lunch before the prohibition. While canned pineapple juice may be used, fresh, finely strained juice is preferable. Most recipes call for shaking the cocktail, but I prefer to stir the Algonquin to accentuate its full body."

-- Jim Meehan

THE ALGONQUIN

2 oz. Rittenhouse Rye Whiskey

0.75 oz. Noilly Prat Dry Vermouth

0.75 oz. pineapple juice

Stir with ice and strain into a chilled coupe (glass)

Garnish with a pineapple leaf

Jim Meehan is the author of “The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy' and has edited "Mr. Boston's Bartender Guide" and several editions of Food & Wine Magazine's annual cocktail book. Last year, his underground bar PDT, one of the hottest bars in New York, snagged the award for Outstanding Bar Program at the James Beard Foundation Awards in the US, an event often described as the Oscars of the food world.