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The Old Pal cocktail is a timeless classic. with its sophisticated blend of rye whiskey, dry vermouth, and Campari, this cocktail offers a balance of flavors that appeals to the palate of bitter cocktails lovers.
The Old Pal cocktail traces its roots back to the Prohibition era of the 1920s. It was created by Harry MacElhone, a renowned bartender at the New York Bar. MacElhone crafted this cocktail as a tribute to his friend and colleague, William “Sparrow” Robertson Jr., an American journalist known for his love of whiskey and dry humor. The Old Pal was an instant hit, earning a place in the pantheon of classic cocktails that have endured to this day.
The Old Pal cocktail is a harmonious fusion of three key ingredients. First and foremost is rye whiskey, known for its spicy and robust character. The dry vermouth adds a touch of elegance and complexity, while the Campari lends a bitter note that balances the sweetness of the other components. Together, these ingredients create a cocktail that is bold, sophisticated, and layered in flavor.
While the classic recipe remains popular, variations of the Old Pal have emerged over time. For instance, some bartenders may substitute rye whiskey for bourbon, creating a slightly sweeter profile. Others experiment with different types of amaro in place of Campari, introducing unique flavor profiles that cater to individual preferences. These adaptations showcase the versatility of the Old Pal, allowing it to be tailored to diverse palates.
In recent years, the Old Pal cocktail has experienced a revival in the cocktail renaissance. Craft cocktail bars and mixologists have embraced this classic recipe, reintroducing it to a new generation of cocktail enthusiasts. It’s timeless elegance and well-balanced flavors make it a favorite among aficionados who appreciate the rich history and craftsmanship behind each sip.
30 ml rye whiskey
30 ml Campari
30 ml dry vermouth
Garnish: lemon twist
Fill a mixing glass with ice, and add rye whiskey, dry vermouth, and Campari.
Stir until well-chilled and strain into a coupe glass.
Garnish with a lemon twist.