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Rye, Campari, and dry vermouth in equal measure: the Boulevardier with the sweetness wrung out, named for a Paris sportswriter's favorite greeting.
Typical way it's made: 1 oz rye whiskey, 1 oz Campari, 1 oz dry vermouth
Harry's New York Bar in Paris kept a stool for William 'Sparrow' Robertson, a sportswriter who addressed everyone as 'old pal.' The drink carrying his nickname shows up in 1927's Barflies and Cocktails, filed by columnist Arthur Moss. Rye against Campari and dry vermouth makes it the Boulevardier's leaner sibling, from the same bar and the same book.
Did you know
Its first printing gave Sparrow's drink Canadian whisky and 'Eyetalian' (sweet) vermouth; the rye and dry vermouth that define it now settled in through later editions of Harry's own books, so even the Old Pal's recipe drifted with age.