Old Pal
A dry, brisk rye aperitif built on Campari and dry vermouth.
The Old Pal uses rye whiskey, Campari, and dry vermouth for a sharp, low-sugar cousin of the Boulevardier. Stirred until icy, it delivers rye spice, focused bitterness, and a clean, almost saline finish from the dry vermouth. The equal-parts build keeps it easy to remember behind the bar. Served up with a twist, it makes a refreshing aperitif for drinkers who like their cocktails lean and direct.
Ingredients
- • 1 oz rye whiskey
- • 1 oz Campari
- • 1 oz dry vermouth
- • Lemon twist
Did you know?
“Harry McElhone credited sportswriter Sparrow Robertson with popularizing the Old Pal in Paris, one of several journalist-linked drinks that turned bar orders into calling cards in the 1920s expat scene.”
Bartender's Note
If the drink feels too austere, swap a portion of the dry vermouth for bianco to add a hint of softness.
How to make the Old Pal
- 1Add rye whiskey, Campari, and dry vermouth to a mixing glass with ice.
- 2Stir until well chilled.
- 3Strain into a chilled coupe.
- 4Garnish with a lemon twist.
