Pre-prohibition cocktails and modern twists on classics




2oz Irish Whiskey

.75oz Sweet Vermouth

.5oz Green Chartreuse

Lemon Twist


Add the Irish whiskey, sweet vermouth and green Chartreuse to a chilled mixing glass. Add ice and stir until well chilled. Strain into a chilled cocktail glass. Garnish with the lemon twist.


Herb and citrus great the nose. A smooth base thanks to the Irish whiskey with prominent herbal and earthen flavors. A hint of sugar and a light finish.

Tipperary 2


A few versions of the Tipperary cocktail have surfaced in classic cocktail books. This version was originally present in Hugo Ensslin’s Recipes for Mixed Drinks (1916). While the original recipe called for equal parts, the one appearing above is an all around better drink (the other is too sweet to my tastes and the Irish whiskey is overpowered by the Chartreuse. Try it both way though, why not). Others credit Harry McElhone for the creation. Two versions of the recipe later appear in the more famous Savoy Cocktail Book.

In case you were wondering, another version of the Tipperary Cocktail is at least as old as Robert Vermiere’s Cocktails – How to Mix Them (1922) and is completely different:

  • 1 tspn Orange Juice
  • 1tspn Grenadine
  • 2/3oz Sweet Vermouth
  • 1.33oz Gin
  • Mint garnish

I have seen a third cocktail called the Tipperary in The Old Waldorf Astoria Barbook (1935), which is as follows:

  • 2/3 Sloe Gin
  • 1/3 French Vermouth
  • 1 tsp Lemon Juice

2 Responses to “Tipperary”

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