I first stumbled upon the Park Avenue cocktail at a cozy speakeasy in Brooklyn. The bartender – a true New York character with a thousand stories about the city’s cocktail heyday – insisted I try it, calling it his “underrated favorite.” To be honest, I was skeptical, but the first sip won me over: balanced, refreshing, and just different enough from the usual classics.
What sets the Park Avenue apart is how harmoniously it brings together its ingredients. Pineapple juice mellows the gin’s botanicals, while sweet vermouth adds depth instead of overwhelming sweetness. It’s become my staple when I want to impress friends or just unwind with something a little more thoughtful than a gin and tonic.
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There’s some fun lore behind the drink, too. Named for the swanky Manhattan avenue, it traces its roots to Prohibition-era New York – a cocktail designed for the elegant, slightly mischievous crowd that filled secret bars in the 1920s. It’s always surprised me that it hasn’t enjoyed the same comeback as the Martini or Manhattan, but maybe that’s part of its charm.
Ingredients (for one cocktail):
- 1 ½ oz gin (I usually reach for Plymouth – its softer botanicals suit the drink)
- ¾ oz sweet vermouth (Carpano Antica is a personal favorite, if you can find it)
- ¾ oz pineapple juice (freshly pressed is best, trust me)
- ¼ oz orange curaçao
- A lemon peel, for garnish
- Plenty of ice
Equipment:
- Cocktail shaker
- Jigger
- Fine strainer (optional but nice if your pineapple juice is pulpy)
- Chilled coupe or martini glass
How to make it:
- Chill your glass – five minutes in the freezer does the trick.
- Fill your shaker halfway with ice (don’t cut corners here; a well-chilled drink is a happier drink).
- Pour in the gin, vermouth, pineapple juice, and curaçao. I always measure carefully – this isn’t a drink that benefits from eyeballing.
- Shake it hard for about 15 seconds, until the shaker feels frosty and your arms get a brief workout. You want the pineapple juice to foam up a bit.
- Strain into your chilled glass. The color should be a gorgeous gold.
- Take your lemon peel, twist it over the drink to release the oils, run it along the rim, and drop it in.
Over time, I’ve experimented with little tweaks: juicing fresh pineapple when I have some on hand, swapping dry vermouth for a crisper profile, or tossing in a dash of orange bitters if I’m feeling fancy. For a spicy twist, I’ve even muddled a thin slice of jalapeño in the shaker before adding the liquids – it’s strange but seriously good.
It’s a perfect pre-dinner drink, especially with seafood – shrimp cocktail, seared scallops, even a simple cheese plate with fresh brie or young gouda. The cocktail’s touch of sweetness plays beautifully with briny, creamy, or mildly salty foods.
Fair warning: Park Avenues go down easily, and the pineapple hides more booze than you think. On hot evenings, it’s dangerously refreshing.
Maybe the Park Avenue has stayed under the radar because it isn’t flashy or well-known – but that’s part of what I love about it. Next time you’re looking to surprise your guests (or yourself), shake one up. Odds are it’ll earn a spot in your regular rotation.
