This recipe was first published as part of our cocktail history feature on The Boulevardier and the Old Pal.

How to make the perfect Old Pal.

45ml Rye
30ml Dry vermouth
20ml Campari

Stir over ice, strain into a chilled cocktail glass, and garnish with a lemon twist.

Serving suggestion: Serve straight up because the intriguing flavour shifts that come from serving on the rocks play out less well with dry vermouth. The Old Pal is best as a dry aperitif, so try nudging things slightly to favour the rye and vermouth.