1.5 oz Aria American Dry Gin
0.5 oz Lustau Vermut
1 slice pineapple
Fill mixing-glass with broken ice, shake (including piece of pineapple), strain, rinsing strainer of pineapple pulp if necessary, serve in cocktail glass with pineapple garnish. — This ananas-tinged Martini-riff, named for the Plaza Hotel of New York fame (thus often found as “Hotel Plaza Cocktail”) is first found in Straub 1913 with typically terse directions, reproduced in JM1916 with the ratio 13:7 or roughly 2:1 gin to vermouth. This is rounded up to 3:1 in 1933. What to do with the pineapple is the primary question, at which most recipes guess. Barflies & Cocktails (1927) gives the recipe in equal thirds: gin, sweet vermouth, dry vermouth, along with a “chunk of pineapple” ambiguously mentioned twice, both in the ingredients and in the service. The popular Savoy (1930) version copies a feebler equal-thirds version. By 1932, this cocktail is found, e.g., in the Stafford Bros.’ book, in equal fourths with pineapple juice taking the last slot in place of the pineapple piece (to strain which might slow the bar service considerably); this last recipe, though perhaps degenerate in its call for juice, is nevertheless evidence that the the pineapple is no mere garnish, but an ingredient integral to the drink’s identity.
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