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.