The New Pal recipe
Jeff Hollinger and Rob Schwartz listed this recipe in their beautiful book several years back called The Art of the Bar. Their New Pal recipe employs a couple of old skool additions like a dash of Herbsaint (we’ve used absinthe) and Peychuad’s bitters. Like the Boulevardier, Hollinger and Schwartz have favoured sweet vermouth over dry, but opted for a straight rye whiskey as opposed to Canadian. Adding a dash of absinthe to a cocktail is a decidedly 19th century trait but the New Pal refreshes MacElhone’s recipe by citing resurging popular ingredients (at least amongst bartenders) namely the rye whiskey component.
  1. Add a friendly measure of Rittenhouse straight rye whiskey, Campari and Cinzano Rosso.
  2. Add a dash of Peychaud’s bitters and your absinthe.
  3. Stir in a clockwise direction whilst sporting a smile for your chums.
  4. Strain into a chilled fancy cocktail glass and garnish with a piece of orange zest.
Recipe Notes

Recipe adapted from The Art of Bar by Jeff Hollinger and Rob Schwartz