Tipperary #2

Tipperary #2 image

Serve in

a Martini glass...
7 fresh Mint leaves
2 fl oz Rutte Dry Gin
1 fl oz Noilly Prat Extra Dry
¼ fl oz Freshly squeezed orange juice
¼ fl oz Giffard Grenadine Syrup
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How to make:

Lightly MUDDLE mint in base in shaker (just to bruise). Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Garnish:

Mint leaf

Comment:

Delicate with subtle hints of mint, orange and gin.

About:

Origin: This drink first appears (alongside Tipperary No.1) in Harry Craddock’s 1930 The Savoy Cocktail Book where he stipulates 2 mint sprigs, 1 dry gin, 1 dry vermouth, ½ grenadine and ½ orange juice. We’ve adapted our recipe from David Embury's later, The Fine Art of Mixing Drinks.

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£37.55
Makes this drink 11.67 times
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Vermouth dry

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