Tipperary No.1

Difford's Guide
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Serve in a

Nick & Nora glass

Photographed in an

UB Nick And Nora 1920

Garnish:

Orange zest twist (discarded) & Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 fl oz Irish whiskey
5/6 fl oz Martini Rosso sweet vermouth
1/3 fl oz Green Chartreuse liqueur
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Review:

Chartreuse fans will love this Irish whiskey-forward nightcap.

History:

Adapted from a recipe that first appeared in Hugo R. Ensslin's 1916 Recipes for Mixed Drinks where 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
Frappé
"[sic]

Most modern recipes, lean towards Harry MacElhone's 1922 recipe, heavier on the Irish whiskey.

Nutrition:

There are approximately 136 calories in one serving of Tipperary No.1.

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Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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