Old Pal
Boulevardier, gone dry
The Boulevardier stripped lean: equal parts rye, Campari, and dry vermouth. Drier and sharper than its bourbon-and-sweet-vermouth cousin, with Campari's bitterness front and center.
Ingredients
- 1 oz Rye Whiskey
- 1 oz Campari
- 1 oz Dry Vermouth
Method
Add rye, Campari, and dry vermouth to a mixing glass filled with ice. Stir until well chilled. Strain into a chilled coupe. Garnish with a lemon twist.
Created by William "Sparrow" Robinson, sports editor for The New York Herald in Paris. First published in Harry MacElhone's Barflies and Cocktails (1927), documented by Arthur Moss in "Cocktails Round Town." The original recipe called for equal parts Canadian Club, Italian vermouth, and Campari; modern versions alternative rye whiskey and dry vermouth. Per Difford's Guide #1430. Originally on the 1961 inaugural IBA list; removed in 1987 revision.
View source