The Old Pal: A Toast to Friendship and Whiskey

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The Old Pal is a classic cocktail that often lives in the shadow of its more popular sibling, the Boulevardier. However, this simple yet sophisticated drink deserves recognition for its timeless appeal. Let's dive into the history and recipe of the Old Pal.

Ingredients

• 1 ounce rye
• 1 ounce campari
• 1 ounce dry vermouth
• Garnish with a lemon peel

Directions

• Fill a cocktail glass with ice cubes.
• Add all ingredients.
• Stir well.
• Strain into a cocktail glass.
• Garnish with a slice of orange.

Origins

The Old Pal's story begins with Harry MacElhone, an Irish bartender who tended bar in New York before returning to Europe during World War I. In 1922, he took over the New York Bar in Paris, renaming it Harry's New York Bar. This iconic establishment hosted famous guests like Ernest Hemingway and Coco Chanel¹.

The First Appearance

MacElhone published his cocktail recipes in the book "Harry's ABC of Mixing Cocktails" in 1919. While some attribute the Old Pal's first appearance to the 1922 edition of this book, there's a twist. The 2011 edition includes the Old Pal, crediting a sports writer named "Sparrow" Robinson for the drink. Robinson was known for calling everyone he met "old pal" and supposedly invented the cocktail in 1929¹.

The Mystery

The Old Pal's history is shrouded in mystery. Was it French (dry) or "Eyetalian" (sweet) vermouth? Did it originate in 1922, 1927, or even 1878? And was it Sparrow's invention or MacElhone's dedication? The answers remain elusive, but the Old Pal endures as a testament to camaraderie and good spirits.

Similar to the Boulevardier

The Old Pal shares similarities with the Boulevardier, which also appeared in MacElhone's writings. Both cocktails feature Italian vermouth initially, but the Old Pal now uses French vermouth (dry). While the Old Pal sticks to equal parts, the Boulevardier often has more whiskey.

So raise your glass to friendship, whiskey, and the enduring allure of the Old Pal!

Best before dinner, where its bitter-bright edge opens the palate. 🍸🫒✨