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.
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.
Missing a bottle? See smart swaps in Learn.
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.
