* 1 ounce rye
* 1 ounce Campari
* 1 ounce sweet vermouth
* 1 dash Peychaud’s bitters
* 2 to 3 dashes pastis, such as Herbsaint
* 1 piece of orange zest
Combine the liquid ingredients in an ice-filled cocktail shaker. Stir gently for 20 to 30 seconds, until cold, and then strain into a chilled cocktail glass. Flame the zest over the drink and float it on top.
I’d first like to say that I’m getting better at flaming orange peels. I’m not perfect yet, but I’m noticeably better. At least I can reliably get the oil to spray off in the right direction and can usually avoid burning my fingers in the process.
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. Herbsaint is the recommended pastis for this recipe, and is what I used here.
Sarai is still not a fan of Campari, so i just made one of these for myself and let her try it and decide if she wanted one or not. She declined, saying that while this drink smells good, and tastes good at first, she didn’t like the bitter aftertaste. “It’s complex, I’ll give you that”, she said. And it is. I quite liked it.
Recipe from The Art of the Bar.