|1 1/2 fl oz||Irish whiskey|
|1/2 fl oz||Green Chartreuse liqueur|
|1 fl oz||Martini Rosso sweet vermouth|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Chartreuse fans will love this serious drink. The uninitiated will hate it.
Adapted from a recipe which first appeared in Hugo R. Ensslin's 1916 Recipes for Mixed Drinkswhere he stipulates equal parts. 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 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 as follows:
"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
Most modern recipes, including ours, lean towards Harry MacElhone's 1922 recipe, heavier on the Irish whiskey.