Tipperary
The Tipperary is a classic Irish cocktail that dates back to the early 20th century. There is no such solid source that points to its origin, but there's an anecdote that traces it back to World War I. Inspiration struck a bartender when an Irish soldier entered the bar, humming a tune that made him nostalgic of his homeland. The song was "It's a Long Road to Tipperary." As a tribute to this soldier and this fond moment, the sentimental bartender came up with a drink named Tipperary.
However, the earliest written mention of this cocktail was made in 1916's "Recipes for Mixed Drinks” by Hugo R Ensslin, which listed that this cocktail required equal parts of Bushmills Irish Whisky, Chartreuse, and Italian vermouth. Then in 1922, another recipe was published by cocktail legend Harry MacElhone, in his book "ABC of Mixing Cocktails," which recommended the use of half an ounce (15 ml) of green Chartreuse, two ounces (60 ml) of Irish whisky, and an ounce (30 ml) of sweet vermouth. The International Bartenders Association (IBA) specifies a similar recipe, except it also includes a dash of Angostura bitters.
It didn't start off as the sophisticated, cosmopolitan drink that it's now known as, but it's become a favourite among cocktail aficionados. For any whisky lover, this cocktail should be a must-try. It offers a completely different experience from drinking whisky neat or on the rocks. The Tipperary combines the bold yet smooth notes of Irish whiskey with the headiness of herbal liqueurs. It's like capturing the freshness of spring in a glass, making it a great cocktail to sip on a leisurely evening. Enjoy this cocktail responsibly! Here’s the simple and easy recipe:
Ingredients
Method
Combine the whisky, sweet red vermouth, and green Chartreuse in a mixing glass with ice.
Stir thoroughly with a bar spoon and strain into a chilled cocktail glass.
Garnish with a peel of orange.
Tips and Suggestions:
Typically, the Tipperary is garnished with an orange peel, but you can take your garnish game up a notch by smoking the peel. Hold it over a flame for a few seconds to impart a slight char and smokiness.
You can also switch up the garnish choice by using edible flowers like lavender or rose petals.
If you want to reduce the potency of the Tipperary, consider adding homemade citrus syrup to the cocktail. This syrup can be made by macerating citrus peels and letting them infuse in simple syrup.
You can pair the Tipperary with appetisers like charcuterie boards and smoked nuts, truffle fries, or even with hearty mains like roasted lamb, beef stew, or mushroom risotto. This drink may just also pair well with desserts like dark chocolate truffles or fruit tart. The Tipperary has a complexity and versatility that makes it suitable to be paired with a wide range of foods.
