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How to make:

1. Select and pre-chill a Nick & Nora glass.
2. Prepare orange zest and Luxardo Maraschino Cherry for garnish.
3. STIR all ingredients with ice.
4. FINE STRAIN into chilled glass.
5. Express orange zest twist over cocktail and discard. Garnish with maraschino cherry.

Allergens:

Recipe contains the following allergens:

• Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites

Review:

Chartreuse fans will love this Irish whiskey-forward nightcap.

History:

Adapted from a recipe that first appeared in Hugo R. Ensslin's 1916 Recipes for Mixed Drinks where he stipulates equal parts.

TIPPERARY COCKTAIL
1/3 Bushmills Irish Whisky
1/3 Chartreuse
1/3 Italian Vermouth
Shake well in a mixing glass with cracked ice, strain and serve.

Hugo R. Ensslin, 1916

The Tipperary also appears in Harry MacElhone's 1922 ABC of Mixing Cocktails, although MacElhone's recipe calls for ½ ounce Green Chartreuse, 2 ounces Irish whiskey, and 1 ounce sweet vermouth>.

By the time Harry Craddock publishes his 1930 The Savoy Cocktail Book the recipe returns to its original equal parts formulation (Craddock's book copies many of Ensslin's) and is joined by a second unrelated recipe also called Tipperary (see Tipperary No.2).

A third version of the Tipperary based on sloe gin liqueur appears in Albert Stevens Crockett's 1931 Ol Waldorf Astoria Bar Days.

TIPPERARY
Invented a long time before the wartime song of that name was heard, so that it must be considered a direct namesake of an Irish county, and so called by a fond exile.
Two-thirds Sloe Gin
One-third French Vermuth
Teaspoon of Lemon Juice
Frappé.

Albert Stevens Crockett, 1931

Most modern recipes, lean towards Harry MacElhone's 1922 recipe, heavier on the Irish whiskey.

Nutrition:

One serving of Tipperary No.1 contains 136 calories.

Alcohol content:

• 1.2 standard drinks
• 26.04% alc./vol. (52.08° proof)
• 16.9 grams of pure alcohol