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.Print