Old Pal
原料
- Rye Whiskey 2 oz
- Campari 1 oz
- Dry Vermouth 1 oz
调制步骤
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.
老伙伴是一款搅拌制作的烈酒前置鸡尾酒，将黑麦威士忌、金巴利和干苦艾酒相结合。可以视为内格罗尼更干的表亲，用干苦艾酒代替甜苦艾酒，用黑麦威士忌代替金酒。金巴利的苦味与干苦艾酒的花草香气特性和黑麦的辛辣香料相结合。
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.
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