About the Old Pal cocktail

The Old Pal is a crisp, spirit-forward cocktail that first appeared in Harry MacElhone’s 1927 book, Barflies and Cocktails.

MacElhone, the famed bartender of Harry’s New York Bar in Paris, credited the drink to William “Sparrow” Robertson, a sports editor for the New York Herald.

A close relative of the Boulevardier, the Old Pal swaps sweet vermouth for dry, creating a drier, sharper profile.

With rye whiskey, dry vermouth, and Campari in equal parts, it’s a balanced yet bracing cocktail that reflects the bold simplicity of its Prohibition-era roots.

What Makes the Old Pal Cocktail Special

The Old Pal stands out as one of the few equal-parts cocktails to become a classic.

The rye whiskey gives it spice and backbone, the dry vermouth keeps it lean and crisp, and Campari adds its signature bitterness and color.

It’s a cocktail that rewards adventurous palates—less sweet than the Boulevardier, more bitter than the Manhattan, but equally elegant.

Spirit Swaps and Food Pairings

• Swaps: Bourbon can replace rye for a rounder version, though it will be sweeter.

  • Punt e Mes (a bitter vermouth) can be used instead of dry vermouth for a slightly richer profile.

• Pairings: The Old Pal pairs beautifully with charcuterie, olives, roasted nuts, and grilled meats.

  • Its bitterness also makes it a natural companion to salty snacks and bold cheeses.

Closing Thoughts

The Old Pal is a cocktail for those who appreciate bold, bitter flavors and pared-down elegance.

With just three ingredients, it delivers balance, complexity, and history in every sip—proof that simplicity can be timeless.