Field Cocktail

from PDT

  • 2 oz. Pierre Ferrand Ambre Cognac
  • 1 oz. Noilly Prat Dry Vermouth
  • .75 oz. Pineapple Juice

Stir with ice and strain into a chilled coupe. Garnish with a pineapple leaf.

This cognac-driven variation on the rye-based Algonquin Cocktail is a tribute to Colin Peter Field, who runs the Hemingway Bar in Paris's Ritz Hotel. —Jim Meehan, Spring 2010