In Hugo Ensslin’s 1917 Recipes for Mixed Drinks, there is only one Tipperary Cocktail; by the time Harry Craddock published the Savoy Cocktail Book in 1930, a second had been added, but Craddock included Ensslin’s version as the Tipperary Cocktail No. 1. This is one of those straightforward combinations of three fairly common ingredients, using equal measures of each, that seems to have been a standard sort of formula in the days of Prohibition, and one that you don’t see replicated so much in more contemporary mixology, for better or worse. The name probably comes from the fact that it calls for Irish whiskey (Ensslin specifies Bushmill’s, Craddock does not) – just in case you needed to be sure it was Irish enough.
1/3 Irish whiskey
1/3 sweet vermouth
1/3 green Chartreuse
Stir with ice and strain into a chilled cocktail glass.
Easy enough to make. A little tougher to drink, though it’s not bad. Mostly, as you might expect, it tastes like Chartreuse, whose unmistakable blend of bitter, sweet, and herbal notes cuts right through the whiskey and vermouth. In fact, if you like the flavor of Chartreuse, but don’t feel like taking on its 110 proof roundhouse to your throat, this is a good way to tone it down just enough without really losing any of that Chartreusian goodness. If you’re not a big fan of the stuff, this is probably one to skip; and if you’ve never had it, this is probably as good a place to start as any. Three livers, but again, if you love Chartreuse, you’ll rate this one higher.