THE HISTORY OF THE OLD PAL COCKTAIL

The Old Pal Cocktail was first published in Harry MacElhone’s Barflies and Cocktails in 1922. MacElhone, owner of the famous Harry’s New York Bar in Paris, named the drink after a sports journalist and close friend, William „Sparrow“ Robinson, who often referred to Harry as his “old pal.”

Structurally, the Old Pal is a close relative of the Negroni, but instead of gin and sweet vermouth, it uses rye whiskey and dry vermouth, making it lighter, drier, and spicier in character. It also shares DNA with the Boulevardier, which uses bourbon and sweet vermouth. Among the three, the Old Pal is the leanest and most assertive, with bitterness from Campari and spice from the rye taking center stage.

This cocktail never quite achieved the same fame as its siblings, but has seen a strong resurgence among modern bartenders and home mixologists for its crisp, no-nonsense flavor profile and its ability to showcase a good rye whiskey.

THE RIGHT WHISKEY FOR AN OLD PAL

Choosing the right rye whiskey makes a big difference in your Old Pal. Because this cocktail leans on equal parts, a whiskey with punch and spice is essential. I prefer the Rittenhouse Rye – Bold, spicy, affordable.

The use of dry vermouth rather than sweet vermouth keeps this cocktail clean and aromatic. You’ll want a fresh, well-stored vermouth, as oxidized dry vermouth can throw the balance off quickly.

If you’re already a fan of the Negroni or Boulevardier, the Old Pal Cocktail offers a drier, more savory alternative that’s just as easy to love.

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