How To Make A Tipperary
The Tipperary could — and should — be the gateway to discovering a newfound love of Irish whiskey.
Despite being one of the world’s oldest whiskey categories, and a one-time leader in the aged spirits space, Irish whiskey has curiously been an outlier as the base for classic cocktails. Other unconventional ingredients in the Tipperary include green Chartreuse and a small amount of absinthe, making this drink a wondrous curiosity.
The Tipperary’s origins date back to the early 1900s, with New York-based bartender Hugo Ensslin being the first to pen the recipe in his book, “Recipes for Mixed Drinks.” Typically considered a relative of the Bijou, the Tipperary swaps gin for whiskey while still featuring the punch of green Chartreuse. The cocktail takes its name from a small town in central Ireland, a location also referenced in the 1914 tune, “It’s a Long, Long Way to Tipperary.”
The cocktail itself, however, doesn’t require significant time or expertise to craft.
Two dashes of absinthe, adding a faint whisper of licorice, combine with a few dashes of Angostura bitters. Herbal liqueur green Chartreuse strikes a sweet and savory tone without overpowering the palate, playing well with the equal-parts inclusion of sweet vermouth and Irish whiskey (blended, single malt, or single pot still). After stirring until cold, the cocktail is strained into a cold Nick & Nora glass and garnished with an expressed lemon or orange twist.
Grab a bottle of Irish whiskey and stir up this unfamiliar classic.
