07 Nov Whiskey Classics Week: Tipperary Cocktail Recipe
Whiskey Classics Week
As we were designing ‘Such a Nasty Woman’ for the Magnus cocktail competition, we found ourselves thumbing for inspiration through Harry Craddock’s Savoy Cocktail Book, that comprehensive guide to Prohibition era classics. We found that in 1930, like today, gin and rum dominated the cocktail world (with brandy being far more popular than today and vodka being far less). Nonetheless, there was a good score of whiskey recipes, a few of which were familiar but most of which you might call ‘Lost Classics.’
While the Manhattan and the Sazerac are great, we could use a few more whiskey classics in our repertoire, both to enjoy on their own terms and to use as inspiration. We thought you might feel the same way; so this week we’ll share with you a handful of our favorite Savoy finds.
The Tipperary Cocktail Recipe
Ingredients
- 1 oz Irish Whisky–we don’t stock Irish; so we used our most floral rye
- 1 oz green Chartreuse
- 1 oz sweet vermouth–we use Boissiere
Instructions
- Craddock calls for shaking, as he does with almost all of his drinks. But to us this seemed like the kind of drink to stir. We won’t blame you if you trust Craddock instead of us.
- Stir all ingredients with ice until the ice is significantly melted.
- Strain into a cocktail glass.
Variation
We tried turning down the intensity a notch or two–in flavor, not in alcohol–by swapping Cocchi Americano in for the sweet vermouth and Finnochiettio for the Chartreuse. We liked both the full throttle version and our softer alternative. We could imagine switching back and forth by mood.
