Introducing the Tipperary, a pre-Prohibition cocktail fondly named for the ol’ Emerald Isle. It first appeared in written form in 1916, though recipes with different ratios have faded in and out of popularity over the years, too. Essentially, it’s an Irish twist on the Bijou cocktail, which was created in 1900 by bartender Harry Johnson and makes use of gin instead of Irish whiskey.
The Tipperary cocktail is an interesting drinking experience with flavours of fruits and herbs without too much of a kick. Irish whiskey is known for being smoother than Scotch, its cousin across the water, so it’s actually quite an approachable base for a cocktail. The Green Chartreuse brings the herbal element, while the sweet vermouth adds a touch of spice and vanilla.
Green Chartreuse, for those that haven’t tried it before, is a herbal liqueur that has been made by Carthusian monks since the mid-18th century at the Grande Chartreuse Monastery in France. The recipe, which is said to be an elixir for long life, remains the same today and contains 130 different herbs, plants and flowers. There are supposedly only two monks in charge of the distillation process, and they are the only two people in the world who know the true recipe.
