Old Pal
A drier, spicier riff on the classic Boulevardier, the Old Pal dates back to 1920s Paris. By swapping bourbon for rye and sweet vermouth for dry, this cocktail offers a crisp, bitter, and sophisticated profile perfect for an aperitif.
What it tastes like
Lemon citrus and herbal botanicals lead the aroma. Rye spice provides a sharp backbone that contrasts with the bitter gentian notes of the Campari. The drink has a thin, clean mouthfeel and ends with a dry, lingering finish.
Flavour profile
Ingredients
- Rye Whiskey2 oz
- Campari1 oz
- Dry Vermouth1 oz
- Lemon Peel1 whole
Preparation
- 1
Chill a Nick and Nora glass by placing it in the freezer or filling it with ice water.
- 2
Combine the Rye whiskey, Campari, and Dry Vermouth in a mixing glass.
- 3
Fill the mixing glass two-thirds full with fresh ice.
- 4
Stir briskly for approximately 20 seconds to chill and dilute the cocktail.
- 5
Discard the ice from the serving glass (if using ice water) and strain the mixture into the chilled glass.
- 6
Express the oils from the lemon peel over the drink, then drop it in as a garnish.
Substitutions
- Rye WhiskeyBourbon — This replacement reduces the spicy bite and adds notes of caramel and vanilla.
- Dry VermouthLillet Blanc — Using this aperitif wine adds a subtle floral honey note and a slightly heavier body.
- CampariAperol — This swap significantly lowers the bitterness and emphasizes bright orange citrus flavours.
- Lemon PeelOrange Peel — An orange peel provides a deeper, fruitier aroma that complements the Campari more than the sharp lemon.
Variations
Boulevardier
Swap the dry vermouth for sweet vermouth to create a richer, heavier, and more sugar-forward cocktail.
Old Pal Mezcal
Replace the rye whiskey with mezcal to introduce a smoky, earthy dimension to the bitter profile.