Pineapple flavors are added to the gin martini in the Park Avenue cocktail. It is a classic recipe that dates to the 1940s, according to Ted Haigh’s “Vintage Spirits and Forgotten Cocktails.”. Gin and sweet vermouth are combined with pineapple juice for this cocktail. You can also add a touch of curaçao for a citrusy touch. In hot summer days or for use as an aperitif, this cocktail is an excellent way to change up a martini routine. Furthermore, it’s an excellent choice if you don’t like the dryness of a classic martini but are searching for something just as tasty and enticing.
There are many ways to adjust the ingredients in this recipe based on your taste. A common recipe, for example, includes as much pineapple juice as curaçao and vermouth as you like. As another pours equal amounts of the three accent ingredients, they are cut back to less than a third of an ounce each. It is also possible to skip the curaçao completely in some recipes. A semi-classic variation of the Park Avenue cocktail includes gin mixed with sweet and dry vermouths and pineapple juice. Make it by shaking 1 1/2 ounces of gin with those proportions of gin and sweet and dry vermouths.
You can also pour dry gin into a Park Avenue, just make sure it’s high quality and worthy of a Martini. If you don’t want to try it with a traditional gin, you can also use an alternative style such as Old Tom’s Gin or Hendrick’s Gin. Put about 3/4 cup of pineapple chunks in the shaker instead of the juice for this drink. Mix the fruit really well so that all the juice can be released. After adding the other ingredients, shake it with ice and strain it. Even though this is a very short pour, choosing orange curaçao is important. While some people prefer Grand Marnier over premium options like Gabriel Boudier and Senior Curaçao, there are many other excellent choices. It’s important to use fresh sweet vermouth. The shelf life of fortified wine is just three months after opening, after which it will go bad. You should always buy a new bottle of wine if you’re unsure.