The New Pal is an updated relative of the Old Pal, from The Savoy Cocktail Book, circa 1930. This version uses rye in place of the original Canadian whiskey, sweet vermouth instead of dry, and adds the bitters and pastis.
First served in New Orleans around 1860, the Sazerac is an old classic and considered by some to be the first truly important cocktail.
Waldorf
1/4 ounce Ricard
2 ounces bourbon or rye
3/4 ounce sweet vermouth
2 dashes of Angostura bitters
Pour the Ricard into the mixing glass, swirl to coat the inside of the glass, then discard. Add ice and the remaining ingredients, stir, and strain into a chilled cocktail glass.
Another relative of the Manhattan, the Waldorf cocktail appeared in in the [...]
