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How to Make an Old Pal Cocktail

Old Pal / Photo by Tyler Zielinski

The Old Pal cocktail is often oversimplified as a “rye Negroni.” While the composition remains similar—a spirit, a red bitter liqueur and vermouth—key differences change the drink immensely.

Whereas the Boulevardier also follows the Negroni template, only the base spirit (bourbon in place of gin) is changed. In the rye-based Old Pal recipe, vermouth is also given a switch, with dry vermouth being used rather than sweet. Paired with the spicy, peppery notes typically found in rye whiskey, this creates a drier cocktail with a bit more bite, for those who find Negronis a touch too sugary or cloying.

The cocktail was first recorded around 1920 by Harry MacElhone, proprietor of Harry’s Bar in Paris, who was also credited with creating or popularizing classic drinks like the Boulevardier, Monkey Gland, Sidecar, White Lady and Bloody Mary. He included it in his book Harry’s ABC of Mixing Cocktails, claiming to name the drink after his “old pal,” sportswriter William “Sparrow” Robinson of the New York Herald. 

Canadian Club is a classic whisky option cited in many early rye cocktail recipes, including the Old Pal. Though popular prior to Prohibition, the U.S.’s ban on the production of alcohol created an illicit market for the Ontario-produced spirit, particularly through the bootlegging efforts of Al Capone, solidifying its place in both speakeasies and cocktail books of the time.

For those looking to update their whiskey choice, Evanston, Illinois-based FEW Spirits’ Rye Whiskey offers an option with a touch of corn to compliment the mash, creating a rye with bold spice and a hint of sweetness. WhistlePig also has a 10 Year Straight Rye bottled at 100 proof, which provides enough backbone to stand up in a cocktail where whiskey represents only a third of the ingredients.