RECIPE: The Tipperary

The Tipperary cocktail first appeared in 1917 in Hugo R. Ensslin’s Recipes for Mixed Drinks, and is named for the song “It’s a Long Road to Tipperary.” The song was a common tune among homesick Irish soldiers serving in the British army during World War I. The cocktail is delightfully herbaceous with a strong flavor of black licorice. Traditionally, the Tipperary was made with equal parts Irish whiskey, sweet vermouth, and green Chartreuse, but today we’ll tip the scales towards the whiskey. I encourage you to experiment with the ratios to find what best suits your palate.

To learn more about whiskey and climate change, check out Irish Whiskey Goes Green.

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Tipperary cocktail on bar

RECIPE: The Tipperary

  • Author: Julia Cooper
  • Yield: Serves 1


Units Scale
  • 1 1/4 oz. Irish whiskey
  • 3/4 oz. sweet vermouth
  • 1 oz. green Chartreuse


In a mixing glass, stir together all ingredients with ice. Strain into a martini glass. Sláinte!

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Julia Cooper
Julia Cooper
Julia Cooper is a columnist for Bluedot Living with a passion for environmentally conscious food and beverages. While completing her master's degree in Writing & Publishing at Emerson College, Julia curates the natural wine and craft beer program for Black Sheep Market in Cambridge, Mass. Julia's cat Sofia is retired from her eight years as the bodega cat for a fine wine store on Boston's Newbury Street.
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