Old gal

Rye, Aperol and vermouth; happy together

I was a guinea pig for my friend Leo last night at EMP, as he tested some of his spring cocktail ideas.  Today, I re-created my favorite; it’s a take on an Old Pal and Leo is thinking of calling it Old Gal.

The original is:

1 oz. whisk(e)y – I’ve seen recipes using bourbon, blended and rye

1 oz. vermouth – Some recipes call for either dry or sweet

1 oz. Campari – one substitution I’ve seen here is grenadine

Leo mentioned that he had used rye, Aperol and equal parts dry and sweet vermouths.  Here is what I did today:

1 oz. McKenzie rye

1 oz. Aperol

1/2 oz. Dolin Blanc (slightly sweet)

1/2 oz. Dolin Dry

I combined all ingredients over ice, stirred and strained into a rocks glass.  Leo served his with a large ice cube and an orange peel garnish, which I think is the way to go.  I could see orange or rhubarb bitters in this drink, to play off the prominent notes in the Aperol.  Candied rhubarb could also be a pretty, spring-appropriate garnish.

To see where else I’ve spread the Aperol love, click here, here or here.  This drink might also remind you of a Boulevardier.  Cheers to warm weather and cold drinks!

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