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 |
Read about cocktail measures and measuring.
Garnish:
Mint leaf
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.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
Gin-laced and Martini-like with subtle mint and orange.
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.)
Harry Craddock, 1930
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.
TIPPERARY
David 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.
Alcohol content:
- 1.7 standard drinks
- 22.59% alc./vol. (45.18° proof)
- 23.7 grams of pure alcohol
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