A drier, sharper cousin of the Negroni, the Old Pal stirs rye whiskey, Campari, and dry vermouth in a two-to-one-to-one ratio and serves it up in a chilled Nick and Nora glass with a lemon twist. Where the Negroni leans on gin and sweet vermouth, this substitution toward rye and dry vermouth strips out sweetness and pushes the Campari's bitterness to the fore, producing a lean, assertive drink near 24 percent ABV. Stirred to dilution and strained clean, it is a connoisseur's pour for those who favour bitter, spirit-forward cocktails.
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Old Pal
Ingrédients
- Rye Whiskey 2 oz
- Campari 1 oz
- Dry Vermouth 1 oz
Instructions
Chill cocktail glass. Add ingredients to a mixing glass, and fill 2/3 full with ice. Stir about 20 seconds. Empty cocktail glass and strain into the glass. Garnish with a twist of lemon peel.
The Old Pal is a stirred, spirit-forward cocktail combining rye whiskey, Campari, and dry vermouth in a two-to-one-to-one ratio, served up in a chilled Nick and Nora glass with a lemon twist. It is a close relative of the Negroni, substituting rye whiskey for gin and dry vermouth for sweet, resulting in a drier, more intensely bitter profile. It is a connoisseur's choice for lovers of complex, bitter cocktails.
History & Origins
The Old Pal was created by New York Herald Tribune journalist William "Sparrow" Robertson in Paris in the 1920s and published by Harry MacElhone in his 1927 book Barflies and Cocktails. It is considered a sibling to the Boulevardier cocktail, which uses bourbon in place of rye, and both predated the widespread popularity of their gin-based cousin, the Negroni. The drink has enjoyed a significant revival among craft bartenders and bitter cocktail enthusiasts in the 21st century.
Tasting Notes
Aroma: Spiced rye grain with bitter orange and herbal notes from the Campari and a dry herbal complexity from the vermouth. Palate: Intensely dry and bitter-forward with the spice of rye driving alongside Campari's orange peel bitterness and the dry, quinquina character of dry vermouth. Finish: Long, dry, and deeply bitter with a warming rye spice and herbal persistence.
Pro Tip
Stir for a full 30 seconds with large, cold ice to achieve the correct dilution and chill, and use a quality dry vermouth such as a French style to complement the rye's spice.
Techniques utilisées
Frequently Asked Questions
What are the ingredients in an Old Pal cocktail?
An Old Pal is made with rye whiskey, Campari, and dry vermouth, stirred with ice and strained into a chilled coupe glass. It is considered the rye whiskey sibling of the Negroni, with dry vermouth replacing the sweeter version to create a leaner, more bitter flavor profile. The cocktail is typically garnished with a lemon twist to complement its citrus-bitter character.
Who created the Old Pal cocktail?
The Old Pal was created by Harry MacElhone, the owner of Harry's New York Bar in Paris, reportedly in the 1920s. MacElhone named the drink in honor of his friend William 'Sparrow' Robertson, a sports columnist for the New York Herald's Paris edition. The recipe first appeared in print in MacElhone's 1923 cocktail book 'Harry of Ciro's ABC of Mixing Cocktails.'
How does the Old Pal differ from the Boulevardier and Negroni?
The Old Pal, Negroni, and Boulevardier all share the same Campari-based equal-parts structure, but differ in the whiskey and vermouth used. The Negroni uses gin and sweet vermouth, the Boulevardier uses bourbon and sweet vermouth, and the Old Pal uses rye whiskey and dry vermouth. The dry vermouth gives the Old Pal a more austere, bitter character, while sweet vermouth in the other two creates a rounder, more indulgent profile.
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