I found The Algonquin in my copy of Vintage Sprits and Forgotten Cocktails. In a book full of egg whites, Amer Picon and Boker's Bitters, it is a rather simple drink. I would argue that the proportions used in the book produce a rather bland drink. In fact, I won't argue the point, I will just come right out and state it. However, by adding a half an ounce more rye, the drink really pops. You get a nice whiskey taste, but it doesn't overwhelm the vermouth or the pineapple juice. It makes for a nice afternoon cocktail.
Mix all of the ingredients in cocktail shaker, shake and strain into a chilled cocktail glass. Voila!