A TERZA COCKTAIL
Old Pal
Rye, dry vermouth and TERZA: drier and sharper than a Boulevardier.
Born in 1920s Paris: Harry MacElhone printed it in his recipe book and credited his friend, the journalist Sparrow Robertson.
Ingredients
How to mix it
- Stir everything in a mixing glass full of ice until the glass is frosted.
- Strain into a chilled coupe.
- Express a lemon peel over the top.
BARTENDER TIP
Temperature makes this drink. Aim for about −4 °C in the glass; a kitchen thermometer helps the first few times. Our vermouth pick: 9diDANTE Purgatorio.
TWIST IT
Split the vermouth: 15 ml Vermouth Extra Dry, 15 ml Vermouth Rosé. Softer and less dry.
THE TERZA TWIST
WHY WE LIKE IT
