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Old Pal

Classically an equal parts three-ingredient cocktail comprising: 30ml rye, 30ml bitter liqueur and 30 ml dry vermouth. This produces an overly dry bittersweet...
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John Cochran’s Avatar John Cochran
9th April at 21:08
Like the Boulevardier's American cousin.
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Matt Tench’s Avatar Matt Tench
9th April at 14:20
It seems wrong that this isn't called the Perfect Pal... who wouldn't want one of those...
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Noel Sharkey’s Avatar Noel Sharkey
22nd March at 12:42
Hey Simon, you’re right that the Old Pal first appears in Harry MacElhone (1927) but it was in a section called Cocktails Around Town written by Arthur Moss, a columnist for the New York Herald in Paris. In it, he credits his “Old Pal” William "Sparrow" Robinson, a sports editor for The New York Herald in Paris as the creator.
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Simon Difford’s Avatar Simon Difford
23rd March at 11:02
Many thanks, Noel. I have amended above accordingly.
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Nick’s Avatar Nick
9th March at 19:52
Made per recipe proportions using Bulleit Rye and Noilly Prat sweet and dry vermouths, but used half Campari and half Select Apertivo to tone down the bitterness. Served up in a coupe. We like it and will make again!
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Stephen Broughall’s Avatar Stephen Broughall
10th February at 00:10
Used Bulleit rye. Added a second splash of San Pellegrino water, which lightens the drink a bit.
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Garth Stanish’s Avatar Garth Stanish
30th January at 03:59
I find this gorgeously balanced. For the red bitter liqueur, I used the lovely St Felix bitter citrus ( from Melbourne) which is less bitter and more floral than a Campari.
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Mark’s Avatar Mark
2nd December 2024 at 05:06
Id say its a bit more approachable than a classic negroni. Substituted campari for Carpano botanic bitter, yielded an equally tasty drink, would certainly mix again.
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G. M. Genovese’s Avatar G. M. Genovese
13th November 2022 at 18:36
Long time (3 years?) fan of this drink... No Campari on hand... Just made this twice, first with Aperol and Noilly Prat dry. Pretty good I suppose... Second attempt using 50:50 Noilly Prat and Lillet Blanc resulted in a much more accessible drink... The dry/bianco take is something I'm surprised I've yet to try... Rittenhouse Rye is my go-to, by the way. (13 Nov 2022, 1:36p)
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