Tipperary #2

Difford's Guide
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Serve in a

Martini glass

Garnish:

Mint leaf

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.

7 fresh Mint leaves
2 fl oz Rutte Dry Gin
1 fl oz Noilly Prat Extra Dry
1/4 fl oz Orange juice (freshly squeezed)
1/4 fl oz Giffard Grenadine syrup
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Review:

Delicate with subtle hints of mint, orange and gin.

History:

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.

Nutrition:

There are approximately 161 calories in one serving of Tipperary #2.

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