Like falling back into step with a longtime acquaintance, the Old Pal hits the mark with a nostalgic combination of flavors. Credited to barman Harry MacElhone of Harry’s New York Bar in Paris, the 1920s cocktail is essentially a riff on a riff. Evolving from the classic Negroni into the Boulevardier—also one of MacElhone’s, which swaps the gin for bourbon—the Old Pal specifies rye whiskey and replaces the sweet vermouth with dry, creating a leaner, spicier profile. “It’s a delicious drink that rounds out the bitterness of the Campari with peppery spices from the rye whiskey,” says Gary Crunkleton, owner of cocktail bar The Crunkleton, with locations in Chapel Hill and Charlotte, North Carolina. “Bonded rye and bitter liqueur meld well together. And the addition of dry vermouth helps dilute the sweetness from the Campari.” Like many classic cocktails that have evolved to appease a modern palate, the Old Pal (historically equal parts) is now more often poured with a 2:1:1 ratio. While dialing up the whiskey, especially a bonded rye, gives the drink added oomph, Crunkleton notes that the mix still maintains “a balancing act despite using unequal parts.” It’s reliable—just like an old friend.