The Old Pal is the drier, American answer to the Boulevardier. Instead of sweet vermouth, dry vermouth is used, which makes the drink significantly more bitter. It was invented in the 1920s at Harry’s New York Bar in Paris – by the same bartender who also created the Bloody Mary. A drink for people who find the Negroni too sweet.
And this is what you need for the Old Pal
3 cl Rye Whiskey
3 cl Campari
3 cl dry vermouth
What matters
The original recipe by Harry MacElhone from the 1920s used equal parts – which makes the Old Pal unusually bitter. Many bars today go for 4 cl Rye and 2 cl each of Campari and vermouth to let the whiskey come through more. I stick with the original, but choose a rye with plenty of spice – Rittenhouse or Wild Turkey work well. When it comes to vermouth, Dolin Dry makes all the difference: cheap vermouth tips the drink into metallic territory. Stirring is a must, not shaking – otherwise it turns cloudy and loses its silky texture.
Variations
- Old Pal 2.0 — 4 cl Rye, 2 cl Campari, 2 cl dry vermouth – whiskey-forward and more accessible
- Journalist — with Gin instead of Rye, plus a splash of lemon juice and Curaçao
Frequently asked questions
Can I use Bourbon instead of Rye?
Sure, but Bourbon is sweeter and softens the drink’s harsh edge. Rye, with its peppery character, is really the better choice here.
Why is the Old Pal so bitter?
Because Campari makes up a third of the drink and no sweet vermouth is there to soften the bitterness. That’s the point – an aperitif that stimulates the stomach, not lulls it.
How does the Old Pal differ from the Boulevardier?
The Boulevardier uses sweet instead of dry vermouth and is therefore rounder and more approachable. The Old Pal is the uncompromisingly bitter version.
Does it have to be a Coupe?
No, a small tumbler over ice works too – then the drink stays drinkable longer because it warms and waters down more slowly.
