Serve in aCoupe glass
How to make:
Lightly MUDDLE mint in base in stirring glass (just to bruise). Add other ingredients, STIR 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|
Read about cocktail measures and measuring.
Gin-laced and Martini-like with subtle mint and orange.
This drink first appears (alongside Tipperary No.1) in Harry Craddock's 1930 The Savoy Cocktail Book where he stipulates to "Shake well" However, in his later, The Fine Art of Mixing Drinks, David Embury uses little less vermouth and instructs to "stir with cracked ice".
Shaking seems to amplify the bitter notes in the mint so I prefer to follow Embury's stirring method while leaning more towards Craddock's more generous vermouth proportions.
TIPPERARY COCKTAIL. (N0. 2.)Harry Craddock, 1930
1/6 Orange Juice.
1/3 French Vermouth.
1/3 Dry Gin.
2 Sprigs Green Mint.
Shake well and strain into chilled glass.
TIPPERARYDavid Embury, 1948
1 part French Vermouth
3 parts Gin
1 teaspoon each Orange Juice & Grenadine to each drink
1 sprig Mint to each drink
Muddle the mint with the orange juice and grenadine. Add the vermouth and gin and stir with cracked ice. Some recipes call for Italian vermouth instead of French. Others call for sloe gin instead of dry gin and omit the mint.
One serving of Tipperary No.2 contains 161 calories.