Pour Judgement
A Whiskey Summer Sipper
The Tipperary cocktail was first seen in Hugo Ensslin’s Recipes for Mixed Drinks published in 1916. With equal parts Irish whiskey, sweet vermouth, and Chartreuse, it’s an aromatic, sweet cocktail best sipped slowly after dinner. Arguably too sweet for many tastebuds, a newer version was created in 1922 by Harry McElhone, who later ran Harry’s […]
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Photo by Ryan Hursh
The Tipperary cocktail was first seen in Hugo Ensslin’s Recipes for Mixed Drinks published in 1916. With equal parts Irish whiskey, sweet vermouth, and Chartreuse, it’s an aromatic, sweet cocktail best sipped slowly after dinner. Arguably too sweet for many tastebuds, a newer version was created in 1922 by Harry McElhone, who later ran Harry’s New York Bar in Paris where the Bloody Mary, French 75, and The Monkey Gland were rumored to be created. As a Scot it’s also arguable whether McElhone did in fact use (ahem) Irish whiskey, which the original calls for, but the measurements on this are clear. The updated cocktail is simply more whiskey and less of everything else. So if the Tipperary is too sweet for your taste try halving the amount of Chartreuse and vermouth—or you could, of course, just double the whiskey. ANDIE CUSICK
The Tipperary
Ingredients:
20ml Jameson Irish Whiskey
20ml Chartreuse
20ml Sweet Italian Vermouth
Rosemary and Olives to garnish
Method:
Mix all ingredients into a shaker with ice.
Stir well and serve in a chilled rocks glass.
Garnish with a rosemary sprig and three olives
