Tipperary recipe
An assertive combination of Irish whiskey, sweet vermouth, and Green Chartreuse.
Method: Stir ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Martini Family
Ingredients
- 1 1/2 oz Irish whiskey (preferably pot still)
- 1 oz sweet vermouth
- 1/2 oz Green Chartreuse
- 2 dashes Angostura bitters
How to make a Tipperary
- Combine Irish whiskey, sweet vermouth, Green Chartreuse, and Angostura bitters in a mixing glass with ice.
- Stir thoroughly for thirty seconds until chilled and properly diluted.
- Strain the mixture into a chilled coupe glass.
- Express the oils from an orange twist over the surface of the drink.
- Drop the twist into the glass as a garnish.
Garnish
Orange twist
Pro tip
Use a high-proof pot still Irish whiskey to maintain structure against the assertive herbal punch of the Chartreuse.
History of the Tipperary
First published in Hugo Ensslin's 1916 cocktail manual, the drink takes its name from County Tipperary in Ireland. It later appeared in the 1930 Savoy Cocktail Book with equal-parts proportions before evolving into modern split-base formulations.
Flavour profile
Herbal, Spicy, Complex, Warm
Variations
- Tipperary No. 1 — Equal parts (1 oz each) Irish whiskey, sweet vermouth, and Green Chartreuse for an intensely herbaceous profile.
- Emerald — Substitute dry vermouth for sweet vermouth and add a dash of orange bitters for a drier, sharper edge.
- Black Bush Tipperary — Use aged blended Irish whiskey and add a barspoon of maraschino liqueur for extra depth.
Practise making the Tipperary in the free Virtual Bar game.