Name: Tipperary No.2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 7 fresh Mint leaves; 60 ml Gin; 30 ml Dry vermouth; 7.5 ml Orange juice; 7.5 ml Grenadine syrup

Ingredients

7 fresh

Mint leaves

2 fl oz

Hayman's London Dry Gin

1 fl oz

Strucchi Dry Vermouth

1/4 fl oz

Orange juice (freshly squeezed)

1/4 fl oz

Monin Grenadine Syrup

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of mint leaf.

Method

Gently MUDDLE mint in base of stirring glass (just to bruise).

Add other ingredients and STIR with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

23.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

History

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.)
1/6 Orange Juice.
1/6 Grenadine.
1/3 French Vermouth.
1/3 Dry Gin.
2 Sprigs Green Mint.
Shake well and strain into chilled glass.

Harry Craddock, 1930

TIPPERARY
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.

David Embury, 1948

Comments & Discussion

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Caspian Berggren 1 year ago

I really enjoyed this one. The vermouth and mint go together extremely well –far better than one might think at first glance – and gin obviously goes well with both of them. The OJ and grenadine are both kind of lost but I think they're mainly just balancing the main three ingredients.

The only reason this gets a 4 rather than 4.5 is because the flavours just die three seconds after the sip.

John Hinojos 2 years ago

Loved, loved, loved this. All the ingredients work perfectly together. Very herbal. Key in this one is to use good grenadine (made with real pomegranate juice) and a great gin. We used a local gin which is very herbal in flavour.
Was expecting the cocktail to be much sweeter. It was perfect. A hint of sweetness.

Calvin Grant 2 years ago

Big agree!!!

Edmund Bear 4 years ago

This does not work it looks nothing like the picture, the drink is much redder in colour and is not subtle in anyway, I think the recipe needs checking and also is this the correct picture!

Simon Difford 4 years ago

The cocktail in the photo was made with homemade 2:1 pomegranate syrup rather than commercial grenadine (so less colour) and was shaken rather than stirred (so more chlorophyll from the mint). I now prefer to stir. I've added original recipes from Craddock and Embury for reference.

View 3 comments and discussion

Tipperary No.2