Tipperary No.1

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.