The Wikipedia article suggests the strange date in the essay is Moss' attempt at a joke. So don't take it too seriously. Also yes, the "Eyetalian" - or Italian - vermouth in the original recipe refers to sweet vermouth. But in the subsequent printing of the recipe this was changed to dry (French) vermouth, perhaps because the original recipe was dangerously close to a Boulevardier, but we can only speculate. In any case the most accepted recipe today is with dry vermouth.
"I remember it like it was yesterday. The day was Tuesday, February the 30th. We were all wearing our suspenders and hats. Not just any hats, but the festive hats. Hats for an occasion; this occasion, February the 30th."
I’ve got an “almost everyone is wrong” The first text reference to the spec we commonly refer to as the Margarita was under the name “The Picador” in the Café Royal Cocktail Book nearly 15 years prior to any known mention of a cocktail called the Margarita. The Margarita was invented in London, England (as far as we know)
I didn't think the quote from the essay was hard to follow at all. It seems quite clear to me that you're right. The capital "W" for "Writer" is kind of formal, referring to himself, (as in "This Writer..."). Anyway, we love the Old Pal hereabouts. ALSO, so thrilled to see a glass we actually have being used: The Libby Starlight (?), circa the 1950s. As seen in countless movies and TV shows, like M*A*S*H*. Cheers!
Yeah, as someone who studied history at uni and reads Victorian novels, the quote is not confusing at all. It's the mildly humorous and self-effacing way that journalists wrote back then, referring to themselves in the third person.
Fantastic video Anders! I love a story that clears up modern myth :) I'm going to make this tonight but I see your Dolin Blanc and raise you Caperitif! (Not an old bottle but the new stuff coming out of S. Africa right now). It's the closest thing I have to Blanc Vermouth at the moment but it's delicious. I think it'll go well here. Bravo again for another great episode!
Ah, the Old Pal. Learned about that cocktail watching "Billions", some now defunct HBO series. Love it, and I'm somewhat bemused about the agonies you went about for the "right" vermouth to use. I typically just have one (1) white/dry/blanc vermouth in my fridge, so there. Aside from that, I'm out of Campari, sadly, so for today I'm drinking Picon Punch cocktails, with a Calvados float, because I'm out of cognac too. Cheers. Happy Friday! As always, I was looking forward to your Friday posts, and it didn't disappoint.
@@AndersErickson strangely, my Calvados, which is a vsop for sipping, seems to work better than the Cognac I usually use for this. The Cognac is a VS, so not as smooth. Happy accidental discovery I suppose. Billions was fairly entertaining, and I am not a TV watcher generally.
Yes 👏🏻 Old Pal!!!! Anders Erickson, World Renowned TH-camr & Bartender, The Honorable, The Brave, Slayer of Dragons, Keeper of Keys, Esquire III Sr. great video 🫶🏻 Thank you for clearing that all up! Cheers 🥃🤴🏼🙇🏼♀️🤣
Hey Anders, great video! Loved the journey 😂 Do you find any pattern to what drinks you enjoy both up or on the rocks? Or do you just try it and find out? Thanks! Your videos have upped my drink making game substantially
Hi Anders, nice Video and absolutely nice explanations. Thanks for the right story. I have a question. What do you think about the "Cardinale" Cocktail? It work at the same way of the Old Pal for the Boulevardier, the Cardinale is the Dry version of the Negroni.
I swap the Campari for Aperol for a summer/hot weather drink, like you were saying the sweet vermouth definately and even the Campari feel Autumn/Winter to me. Just call it a Negroni Sunset and keep the 2:1:1 but I use Lillet or Cochi Americano for the dry, I think the added balance makes a difference for that one.
I love these videos where these very niche somewhat low stakes inaccuracies are discovered by a passionate fan (Anders in this case) and the record is corrected. They just tickle me. Hopefully some of these sources will give Sparrow his credit where it is due. The boulevardier is the most palatable cocktail to contain Campari in it that I have encountered so far, so it's also interesting to know that it has been roped into these misattributions as well. Rest assured, the next time I make either of these cocktails for friends and family (or maybe just any cocktail with Campari in it), I'll do my duty and make sure they know who really invented them! I also prefer Rye to Bourbon, so I'll have to start making Old Pals. This is actually the first time I've heard of this cocktail somehow.
Just made the drink with Nolly Prat Rogue Vermouth (didn't have any dry Dolin Vermouth) while I cook a frozen pizza, not too shabby! Thanks for the video!
My weekends are so much better with a new Anders video and inspiration for a new cocktail! Thank you so much for the research and knowledge...you make us all so much more wise 😉! I'm out of Campari dang it - running over to get some more tomorrow and try this gem. Cheers and have a good weekend all...and the pooch cameos are priceless!
Thanks for the history corrections, I always appreciate them. I'm interested in playing around with some Seagram's VO Gold, Lilllet Blanc, and Campari.
Anders, as soon as you showed the name, Arthur Moss, attached to a yellow note in the back of Harry Macelone's book, I said, "I've heard that name and seen that yellow note pad before.". That format was precisely how the Boulevardier appeared in Harry's book. So, who was Arthur Moss? He was an American expatriate poet in 1920s Paris, who made the acquaintance of Erskine Gwynne, a member 3:50 of the Vanderbilt family. The deal was that Moss wanted to start a literary magazine, but needed some seed money. Enter Erskine Gwynne to the rescue! But not for long; he died quite young. Moss returned to America with the end of Prohibition and died here at age 79-80. Now you have the "Rest of the Story." PS: Not only is there no February 30, but Arthur Moss recalling the year, 1878, is suspect. The "Writer" wasn't born until 1889.
Just made this a few minutes go. I went in between with the Vermouth and used Martini Bianco which we had in the fridge. This one is definitely going into the regular Campari rotation. Thanks Anders! P.s. the history is always half the drink in my opinion. Cheers!
Trying again to comment, since TH-cam doesn't seem to let my comment through: Going to have to try this cocktail, as I'm a big fan of Blanc Vermouth, particularly the Dolin. I'm also a big fan of blanc vermouth in a vodka martini. Out of curiosity, have you tried a split base of rye and bourbon for Boulevardier-adjacent cocktails? I find that brings the best of both spirits.
Boulevardier is probably my favorite cocktail BUT I prefer it with Rye (like this drink) and I add a dash or 2 of Chocolate or Walnut or Maple bitters. 😀😀
Thank you Anders for standing loud and proud-your fact checking skills are amazing!👏👏 a lovely drink with a nice fall vibe. I would definitely prefer this drink on the rocks, such a beautiful color👌👌 have a great weekend and as always “CHEERS!”❤️❤️🍷🍷
This is absolutely one of my favorites a little lighter than the boulevardier. Anders - this sounds crazy - but where do you get your wooden cocktail garnish sticks from - they seem like the perfect size.
February 30? Really? It wasn’t even a leap year. Beyond trusting the source’s ability to recall a date, I am a little more partial to the equal parts version. Never had the blanc vermouth version but interested to try.
The irony is that i just got my first bottle of Rye Whiskey recently but i have only Dolin Dry and Red in my fridge despite being french i need to get the sweet version soon it's long due ! Also i don't use Campari for the cocktails that calls for it but a great french bitter substitute that my dad brought to my attention called the Bitter des Basques, amazing product (tho it's been quite a while since i used it).
For a second, I thought you said that punch (the drink) was wrong. I almost fell off my chair. Next week, I will wear body armor while I wait for your next video just to be safe.
I don't know how I can ever be the first to add a comment. 3 minutes in, and you already have loads. Still, you mKe my week Anders, thank you so much for your channel. Keep up the good work.
The video and its corrections illustrate how difficult it is with cocktail history to get everything right. Great job. Must be very difficult sometimes to be a TH-cam creator and have every little slipup gets bombarded with 'actually's!
What i have around at the moment is Amaro Cio Ciaro, which i find to be sweet, and a fino sherry. With a 2:1:1 ratio and a dash of bitters, is this a perfect black Manhattan or an old gal pal?
My 1949 edition of the "Old Mr Boston" cocktail book says the old pal is 1 1/2 oz Rye or Bourbon, 1/2 oz Italian vermouth, 1/2 oz grenadine. Sounds too sweet.
Interesting, I have the 1965 edition where the whiskey was dialed back to 1.25oz. And a google search for the same ingredients turned up a cocktail by the name of The Oppenheim, which had only 1 oz of whiskey.
The one of the recipes in the video says Canadian whisky. Why use American rye whiskey? Funny thing; I have an app I use that says to use scotch for the old pal.
According to my English Major wife, in the old books of this vintage, if "the Writer" was mentioned in an essay at the end, it refers to whomever wrote the majority of the main work
I remember when a college I worked for released a calendar with a February 30th, and 31st. I was very upset that they didn't pay me for those days, even though I was present at work for them. Note: This was a major Division 1 university.
The Wikipedia article suggests the strange date in the essay is Moss' attempt at a joke. So don't take it too seriously. Also yes, the "Eyetalian" - or Italian - vermouth in the original recipe refers to sweet vermouth. But in the subsequent printing of the recipe this was changed to dry (French) vermouth, perhaps because the original recipe was dangerously close to a Boulevardier, but we can only speculate. In any case the most accepted recipe today is with dry vermouth.
So I got it right in my video!
You did! Fun video btw!
Nice video, subscribed and hope to review your cooking content.
Hi Glen! Because of you I always put marmite in my stews.
"I remember it like it was yesterday. The day was Tuesday, February the 30th. We were all wearing our suspenders and hats. Not just any hats, but the festive hats. Hats for an occasion; this occasion, February the 30th."
Anders acting like he didn't edit the Wikipedia article.
Ah yes February 30th, one of my favorite days of the year
I’ve got an “almost everyone is wrong”
The first text reference to the spec we commonly refer to as the Margarita was under the name “The Picador” in the Café Royal Cocktail Book nearly 15 years prior to any known mention of a cocktail called the Margarita.
The Margarita was invented in London, England (as far as we know)
Love it. Thanks for sharing!
I make a variation I call the “French Gal”. Lillet Blanc for vermouth and high proof brandy for booze.
By Jove, Detective Erickson, you've done it again! Seriously though, I love the history and the passion. Exciting!
Thanks! Worth it for a tasty drink. Cheers
I didn't think the quote from the essay was hard to follow at all. It seems quite clear to me that you're right. The capital "W" for "Writer" is kind of formal, referring to himself, (as in "This Writer..."). Anyway, we love the Old Pal hereabouts. ALSO, so thrilled to see a glass we actually have being used: The Libby Starlight (?), circa the 1950s. As seen in countless movies and TV shows, like M*A*S*H*. Cheers!
Yeah, as someone who studied history at uni and reads Victorian novels, the quote is not confusing at all. It's the mildly humorous and self-effacing way that journalists wrote back then, referring to themselves in the third person.
Thank you for helping me find another use for my Dolin Blanc 😊
Fantastic video Anders! I love a story that clears up modern myth :) I'm going to make this tonight but I see your Dolin Blanc and raise you Caperitif! (Not an old bottle but the new stuff coming out of S. Africa right now). It's the closest thing I have to Blanc Vermouth at the moment but it's delicious. I think it'll go well here. Bravo again for another great episode!
The history segments on this channel and Make and Drink are unparalleled. ❤️
Ah, the Old Pal. Learned about that cocktail watching "Billions", some now defunct HBO series. Love it, and I'm somewhat bemused about the agonies you went about for the "right" vermouth to use. I typically just have one (1) white/dry/blanc vermouth in my fridge, so there. Aside from that, I'm out of Campari, sadly, so for today I'm drinking Picon Punch cocktails, with a Calvados float, because I'm out of cognac too. Cheers. Happy Friday! As always, I was looking forward to your Friday posts, and it didn't disappoint.
Curious about this Billions show. Enjoy the Picon Punch! Love the Calvados float idea.
@@AndersErickson strangely, my Calvados, which is a vsop for sipping, seems to work better than the Cognac I usually use for this. The Cognac is a VS, so not as smooth. Happy accidental discovery I suppose. Billions was fairly entertaining, and I am not a TV watcher generally.
You are by far the best channel!!
Yes 👏🏻 Old Pal!!!! Anders Erickson, World Renowned TH-camr & Bartender, The Honorable, The Brave, Slayer of Dragons, Keeper of Keys, Esquire III Sr. great video 🫶🏻
Thank you for clearing that all up! Cheers 🥃🤴🏼🙇🏼♀️🤣
Anders, we thank you for your service in protecting the Old Pal’s legacy 🫡
Should try it with Alberta Premium Cask strength to keep it Canadian! For Canadian thanksgiving!
Hey Anders, great video! Loved the journey 😂
Do you find any pattern to what drinks you enjoy both up or on the rocks? Or do you just try it and find out? Thanks! Your videos have upped my drink making game substantially
Love your rants😂. Do you have a good Halloween one? I have 5 witches descending 🧙♀️
Hi Anders, nice Video and absolutely nice explanations. Thanks for the right story. I have a question. What do you think about the "Cardinale" Cocktail?
It work at the same way of the Old Pal for the Boulevardier, the Cardinale is the Dry version of the Negroni.
I swap the Campari for Aperol for a summer/hot weather drink, like you were saying the sweet vermouth definately and even the Campari feel Autumn/Winter to me. Just call it a Negroni Sunset and keep the 2:1:1 but I use Lillet or Cochi Americano for the dry, I think the added balance makes a difference for that one.
I'm just now trying this cocktail.... WOW!! It's really good. I will admit I was surprised.... it didn't sound that good but it is .... Thanks
Got all the ingredients! I’m making it.
I love these videos where these very niche somewhat low stakes inaccuracies are discovered by a passionate fan (Anders in this case) and the record is corrected. They just tickle me. Hopefully some of these sources will give Sparrow his credit where it is due. The boulevardier is the most palatable cocktail to contain Campari in it that I have encountered so far, so it's also interesting to know that it has been roped into these misattributions as well. Rest assured, the next time I make either of these cocktails for friends and family (or maybe just any cocktail with Campari in it), I'll do my duty and make sure they know who really invented them! I also prefer Rye to Bourbon, so I'll have to start making Old Pals. This is actually the first time I've heard of this cocktail somehow.
The truth shall prevail!
Thank you Anders this is the perfect Autumn/Winter cocktail - my new go-to
Thank you for this one.....we will give it a try. ....to the bar. ❤
Just made the drink with Nolly Prat Rogue Vermouth (didn't have any dry Dolin Vermouth) while I cook a frozen pizza, not too shabby! Thanks for the video!
Hi Anders! What size ice cubes/whicj mold are you using? Looks perfect!
My weekends are so much better with a new Anders video and inspiration for a new cocktail! Thank you so much for the research and knowledge...you make us all so much more wise 😉! I'm out of Campari dang it - running over to get some more tomorrow and try this gem. Cheers and have a good weekend all...and the pooch cameos are priceless!
Thanks for the history corrections, I always appreciate them. I'm interested in playing around with some Seagram's VO Gold, Lilllet Blanc, and Campari.
Awesome history in this video. Extremely well done! Going to make it now and forget about today until tomorrow (Jimmy Buffet 😉).
I love how you show your process of making the “perfect” recipe. The methodical approach you have scratches the OCD itch in my brain 🧠
Anders, as soon as you showed the name, Arthur Moss, attached to a yellow note in the back of Harry Macelone's book, I said, "I've heard that name and seen that yellow note pad before.". That format was precisely how the Boulevardier appeared in Harry's book. So, who was Arthur Moss? He was an American expatriate poet in 1920s Paris, who made the acquaintance of Erskine Gwynne, a member 3:50 of the Vanderbilt family. The deal was that Moss wanted to start a literary magazine, but needed some seed money. Enter Erskine Gwynne to the rescue! But not for long; he died quite young. Moss returned to America with the end of Prohibition and died here at age 79-80. Now you have the "Rest of the Story."
PS: Not only is there no February 30, but Arthur Moss recalling the year, 1878, is suspect. The "Writer" wasn't born until 1889.
I like using the blanc as well for this. I’m in the David Wondrich camp, dry vermouth and rye aren’t the best companions.
Trying this tonight, thanks Old Pal!
Man, you got worked up about this one. Anders…calling ‘em like he sees ‘em. I like it!
Thank you for your service in cocktail history! Don’t stop. ❤
I just tried with Cocchi Americano ( I didn’t have Blanc vermouth) and it’s also good. I liked better than with the dry that I did have.
4:28 I know another source… page 91 of my book! 😅
Oh, nice! I have those exact same boozes! Can't wait to try it.
Just made this a few minutes go. I went in between with the Vermouth and used Martini Bianco which we had in the fridge. This one is definitely going into the regular Campari rotation. Thanks Anders! P.s. the history is always half the drink in my opinion. Cheers!
Trying again to comment, since TH-cam doesn't seem to let my comment through: Going to have to try this cocktail, as I'm a big fan of Blanc Vermouth, particularly the Dolin. I'm also a big fan of blanc vermouth in a vodka martini.
Out of curiosity, have you tried a split base of rye and bourbon for Boulevardier-adjacent cocktails? I find that brings the best of both spirits.
That’s a very attractive drink, Old Pal.
Cheers, Old Pal
Interesting history and thoughts! 🎉Love the Old Pal!!
Such a good one! Cheers Christine!
@@AndersErickson Yes!! It sure is Anders! Hey! Have a fab weekend!! 🙂
Boulevardier is probably my favorite cocktail BUT I prefer it with Rye (like this drink) and I add a dash or 2 of Chocolate or Walnut or Maple bitters. 😀😀
Thank you Anders for standing loud and proud-your fact checking skills are amazing!👏👏 a lovely drink with a nice fall vibe. I would definitely prefer this drink on the rocks, such a beautiful color👌👌 have a great weekend and as always “CHEERS!”❤️❤️🍷🍷
Appreciate the comment. Hope you have a great weekend too! Cheers!
This is absolutely one of my favorites a little lighter than the boulevardier.
Anders - this sounds crazy - but where do you get your wooden cocktail garnish sticks from - they seem like the perfect size.
Campari can be replaced with Luxardo Bitter Rosso, Carpano Botanic Bitter, or Bitter Fusetti (just naming the brands I've tried).
I'm looking forward to this one!
I love putting a dash of chocolate bitters in an Old Pal, I recommend trying it.
I love that you research deeply to get to the truth! I CARE!!! BTW - where could I find “EYETALIAN” vermouth.? Mysterious…….. 😂😂
Ran out of blanc but have dry vermouth, making it now ❤
Are they interchangeable? What about Lilet?
@lesliebowles3649 he mentioned dry can be used instead of blanc. Not sure about Lilet, please ask him through a direct comment.
February 30? Really? It wasn’t even a leap year. Beyond trusting the source’s ability to recall a date, I am a little more partial to the equal parts version. Never had the blanc vermouth version but interested to try.
I"m not huge on Campari but my fiance is so I tried making this for her. I love it!
The irony is that i just got my first bottle of Rye Whiskey recently but i have only Dolin Dry and Red in my fridge despite being french i need to get the sweet version soon it's long due ! Also i don't use Campari for the cocktails that calls for it but a great french bitter substitute that my dad brought to my attention called the Bitter des Basques, amazing product (tho it's been quite a while since i used it).
I’m sorry, I’m sure you’ve answered this several times over past videos…but do you know where you acquired that glass? It’s gorgeous.
Enjoyed the episode. Now...to the bar.
For a second, I thought you said that punch (the drink) was wrong. I almost fell off my chair. Next week, I will wear body armor while I wait for your next video just to be safe.
Should've been a disclaimer!
I don't know how I can ever be the first to add a comment. 3 minutes in, and you already have loads. Still, you mKe my week Anders, thank you so much for your channel. Keep up the good work.
Thanks! Have a great weekend
The video and its corrections illustrate how difficult it is with cocktail history to get everything right. Great job. Must be very difficult sometimes to be a TH-cam creator and have every little slipup gets bombarded with 'actually's!
You should do a video about blanc vermouth cocktails. I've thought about getting it, but am worried I don't know enough cocktails to use it in.
If you do half dry and half sweet vermouth, can you call it the perfect gal?
@anders I have to ask: why didn’t you use Canadian Club? The original recipe specifically called for it and it is still available. ?
“Foreshadowing” lol
Cheers to the editor 🥂
the sparrow scream after "may the sparrow fly again" just made me laugh for some reason don't know why lol. Great historical deep dive video!
Cheers!
What i have around at the moment is Amaro Cio Ciaro, which i find to be sweet, and a fino sherry. With a 2:1:1 ratio and a dash of bitters, is this a perfect black Manhattan or an old gal pal?
A drama filled episode with Anders. Ya gotta love it.
Not a fan of Campari, but definitely a fan of Anders. Carry on, sir.
6:50 some people swap out different bitters and think that warrants a renaming, so....
It’s history that deserves to be remembered!
Great content.
I think the vermouth replacement is worth noting. Equal parts with dry vermouth, to me at least, is pretty bad. That rye and campari hits hard.
Way to ruffle some feathers! Definitely sparked interesting conversations, I’m sure. Nice work. Let the sparrow fly!
In the article you mentioned it was made with Canadian Club. But you never discussed it. What are your thoughts?
I have Dolin Blanc and Noilly Prat, plus orange and lemon in my fridge. I must do many versions. FOR SCIENCE!
Hey Anders have you used chatGPT to make cocktails or to break down cocktails?
I’ve used it but want to see what you come up with.
I haven't yet, but loving this idea. Cheers
TO THE BAR!➡️🥃
#JusticeforSparrow…sorry, never heard of the bev, but cheers for giving credit where credit is due!
I've currently been on a Stork Club Cocktail bender. I.5 gin (botanist), 3/4 cointreau, I/4 lime, 1/4 orange juice
Sounds refreshing
If I’m in the mood for a negroni but I’m out of Campari, I’ll substitute Aperol. Not quite the same, but similar and less bitter.
Love the color but hate campari so won't be drinking this weeks
sipping one now. so tasty!
You wasted no time. Cheers
My 1949 edition of the "Old Mr Boston" cocktail book says the old pal is 1 1/2 oz Rye or Bourbon, 1/2 oz Italian vermouth, 1/2 oz grenadine. Sounds too sweet.
Yeah I've got some issues with a few of those recipes 😂
Interesting, I have the 1965 edition where the whiskey was dialed back to 1.25oz. And a google search for the same ingredients turned up a cocktail by the name of The Oppenheim, which had only 1 oz of whiskey.
The one of the recipes in the video says Canadian whisky. Why use American rye whiskey?
Funny thing; I have an app I use that says to use scotch for the old pal.
How different is lillet blanc from Dolan blanc?
According to my English Major wife, in the old books of this vintage, if "the Writer" was mentioned in an essay at the end, it refers to whomever wrote the majority of the main work
Thanks for clarifying that!
Nice. Aren't the ingredients and proportions basically a boulevaadier?
Yep. My guess is that's why the switch was made to dry vermouth in later recipes
This is quite good and unnervingly delicious with Halloween sour patch kids.
Just out of curiosity, why use french dry vermouth when the recipe says ”Italian Vermouth”?
Tried it with Cocci Americano instead of dry vermouth. That was a mistake 😢
Do one about the brazilian fitz gerald. Its the new caipirinha now
I remember when a college I worked for released a calendar with a February 30th, and 31st. I was very upset that they didn't pay me for those days, even though I was present at work for them. Note: This was a major Division 1 university.
for all your pals, and gals, and gal pals...
Doesn't "eye-talian" vermouth imply sweet vermouth?
That's right. It was later changed to French (dry) vermouth
🎉🎉🎉Got em!! 🎉🎉🎉 😂
Yeah!!!
Ruffle away, Anders. Ruffle away!
Why not Canadian whiskey like in the OG recipe?
So where is the canadian rye? :P
Makes you wonder… when did we have a 30th of February?
I may have to change it back to the original Canadian Club which is neither Rye or Bourbon!