Old Pal
Last week we discussed vermouth, with an eye towards expanding your use and appreciation of this fine product. Vermouth deserves a little more exposure and understanding, and what better way to help it along than to provide you with another drink that makes use of it, and thus helping you to find out how it might fit into your mixology repertoire a little more often.
Dry vermouth is relatively subtle in flavor, and as such can play a wonderful role in rounding out the edges or toning down the volume in products that might otherwise be a little too robust in flavor. I have often used dry vermouth to sort of play “referee” in drinks such as the Black Feather, or the Mahogany.
The Old Pal is a cocktail which also illustrates this ability of vermouth to mediate the flavors a little bit. It was several years ago when I first encountered this drink. We were perusing through some old cocktail manuals at the Zig Zag Café, and it caught the attention of one of the bartenders who thought it might make an interesting addition to the menu. Since then, it has been a drink I’ve seen it making an appearance on the menus of several other bars and cocktail lounges around the world.
In the Old Pal, Campari is stepping in to strut its stuff, and doing so on a stage built by American whiskey. Either bourbon or rye can be used in this drink, and both of them have relatively bold flavors, but they would be quickly overpowered by Campari, especially if using almost as much Campari as there is whiskey. Here is where dry vermouth steps in and provides control in both volume and balance to the drink. It almost turns the Campari into having a character more reminiscent to sweet vermouth, but the slightly wild character of the Campari still shines through. The end result is a drink that has some of the appeal of a Manhattan, but with enough of a difference to make it a unique and interesting drink.
Old Pal
- 1 ounce rye or bourbon whiskey
- 3/4 ounce dry vermouth
- 3/4 ounce Campari
Stir with ice. Strain into a cocktail glass. Garnish with a lemon twist.
Hopefully this illustrates yet another way in which dry vermouth is your friend, and can make a startling difference in a cocktail when it is properly applied.
I’m a fan of the Old Pal as well. I was introduced to it at the B-Side Lounge in Cambridge, MA. Quite often it’s my choice when I’m looking for something “brown”, but not a Manhattan.
It’s also a good way to enjoy Campari for folks who want to spread their cocktail tasting wings, but were turned off by trying it straight.
Campari is one of those flavors that I feel grows on you the more you have it.