TIPPERARY
TIPPERARY
A classic Irish cocktail that is a riff on the Bijou.
A classic Irish cocktail that dates back to the turn of the century, the Tipperary is a simple drink that every home bartender should have in their rotation. For a gin version of this, try a Bijou.
The cocktail made its first appearance in Recipes of Mixed Drinks in 1916, a pioneering cocktail book that brought many of the classics to the general public. That recipe called for equal parts Bushmills Irish Whiskey, Chartreuse, and Italian Vermouth. It showed up again in the 1922 Cocktails: How to Mix Them, but this time skipped the whiskey all together and added gin in its place. That same year, Harry MacElhone included it in his ABC of Mixing Cocktails but with two ounces of Irish whiskey, one-half ounce green Chartreuse, and one ounce sweet vermouth.
Over the years there have been numerous variations of this classic cocktail. It’s most similar to a Bijou in construction but supplements the gin for Irish whiskey. This is the Dead Rabbit’s version which has gained some notoriety in recent years. You could also do a version with a higher portion of whiskey compared to the additional ingredients to really showcase the spirit by reducing the sweet vermouth and green chartreuse to 3/4 oz. each.
INGREDIENTS
1 1/2oz Irish Whiskey
1oz Sweet Vermouth
1/2oz Green Chartreuse
2 dashes Angostura bitters
Garnish: A maraschino cherry or orange peel.
TOOLS + GLASSWARE
Mixing glass
Bar spoon
Strainer
Chilled coupe or Nick & Nora
PREPARATION
Add the Irish whiskey, sweet vermouth, green Chartreuse and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a maraschino cherry. Option to express and garnish with an orange peel.
