Tipperary #2

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Tipperary #2 image

Serve in

7 fresh Mint leaves
2 fl oz Rutte Dry Gin
1 fl oz Noilly Prat Extra Dry Vermouth
¼ fl oz Freshly squeezed orange juice
¼ fl oz Giffard Sirop Grenadine (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.


Mint leaf


Delicate with subtle hints of mint, orange and gin.


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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Makes this drink 11.67 times
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Vermouth dry

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