According to world-renowned bartender Jack McGarry of the Dead Rabbit in New York City, this riff on the Bijou is an under-appreciated yet very relevant cocktail that’s perfect for any lover of American whiskey to dip his or her toes into the world of Irish whiskey. With sweet vermouth, green Chartreuse, bitters and the essence of an orange peel, this “re-balanced” recipe by the Dead Rabbit team hits every note just perfectly—spirited and harmonious with a robust nose of grain, fruit and herbs.
Though perhaps less mainstream as some of its fellow classic cocktails, the Tipperary has been around for quite some time, having first appeared in the 1916 printing of “Recipes for Mixed Drinks” by Hugo R. Ensslin, calling for equal parts Bushmills Irish Whiskey, Chartreuse (no color specified) and Italian vermouth; in cocktail pioneer Harry MacElhone’s 1922 book ”ABC of Mixing Cocktails,” the Tipperary recipe appears as two ounces of Irish whiskey, one-half ounce of green Chartreuse and one ounce of sweet vermouth. Today, the Dead Rabbit folks follow MacElhone’s lead versus taking the equal parts approach, but with one small tweak as as they’ve found that better balance can be struck by dialing down the Irish whiskey just slightly. Watch McGarry himself stir up the perfect Tipperary, then give it a shot at home (just don’t forget to chill your cocktail glass first).
- 1 1/2 ounces Irish whiskey
- 1 ounce sweet vermouth
- 1/2 ounce green Chartreuse
- 2 dashes Angostura bitters
- Garnish: orange twist
Add the Irish whiskey, sweet vermouth, green Chartreuse and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Express the oils from an orange twist over the glass and discard.