1 oz Plymouth Gin
0.5 oz Dolin Dry Vermouth
0.5 oz Noilly Prat Rouge
1 piece pineapple (in mixing-glass)
1 T orange juice
Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve with fresh pineapple garnish. — This recipe appears at first glance to be a riff on the Bronx in order to give the borough of Queens its own drink; and thus, the spelling should probably omit the apostrophe. Indeed, by comparison with some popular Bronx recipes, its only peculiar contribution is the addition of pineapple to the shaker. Long before its first appearance in 1916, there was a Queen’s Highball with Amer Picon and Grenadine (see JM 1908). This drink, clearly unrelated, appears eight years later without any precedent in Straub. Its analogs otherwise include the identically named “Queen’s” in Barflies & Cocktails (1927) and in the Savoy (1930), which specifies crushed pineapple, and the “Queen” in the Old Waldorf Bar Days (1931).
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