The Tipperary (Drink)
Q&A: Tainah Soares of Area Four
Q&A: Barbara Lynch
We’re all about celebrating St. Patrick’s Day—but we’ve moved on from dyed beer and shots of questionable character. If you’d like to honor the Emerald Isle as you imbibe this weekend, we recommend the classic Irish whiskey cocktail The Tipperary, as made by Ezra Star of Drink.
Named for a rural county in southern Ireland, the drink itself is a little more than a century old. According to Star, it first appeared in Hugo R. Ensslin’s “Recipes for Mixed Drinks” in 1916, and was notable for being one of the few cocktails made with Irish whiskey.
The original Tipperary contained equal parts Irish whiskey, vermouth, and green chartreuse, but Star has tweaked the recipe in favor of whiskey. Her version uses Glendalough Double Barrel, which Star selected to add a bit more complexity.
“The bourbon barrel gives some nice coconut flavors to the drink, while the sherry cask really adds depth to the chartreuse,” says Star.
The cocktail is offered year-round at Drink, but every St. Patrick’s Day Star places a count on the computer to track how many are sold. For her, it’s no mystery why it’s become a March 17th favorite.
“It’s everything you want. It’s slightly green from the chartreuse, it has Irish whiskey, and it tastes good,” she says.
1¼ ounces Glendalough Double Barrel Irish Whiskey
¾ ounce Cinzano Sweet Vermouth
1 ounce green chartreuse
Combine ingredients in mixing glass with ice and stir until chilled. Strain into chilled coupe or cocktail glass.