I’ll let you decide. In keeping with the seasonal/holiday kick I‘ve been on recently, I thought I’d touch on one of my favorite tipples containing Irish whiskey. The Tipperary Cocktail , a lively alternative to Irish Carbombs and food coloring, can be found in the pages of post prohibition era cocktail books in many forms and containing a wide range of ingredients.
The version that I used as a starting point, from what I can surmise, was first mentioned in Harry Craddock’s Savoy Cocktail Book (1930). While Craddock is credited as the author, note that the Savoy is a collection of recipes by many different bartenders spanning several decades, so it’s difficult to nail down the exact date of the cocktail’s origin. The Old Waldorf Astoria Bar Book(1935) states that the drink pre-dates the popular World War I song “It’s A Long Way To Tipperary” written in 1912.
I find the Savoy version, equal parts Irish whiskey, sweet vermouth, and Green Chartreuse, to be cloying and prefer the modern adaptation from Gary Regan. This is more or less a Manhattan with Chartreuse’s edgy bite of herbal earthiness in place of the bitters (2 oz. whiskey, 1 oz. vermouth, half oz. chartreuse) Regan says to use the wonderful green liqueur for a rinse of the glass. I say, let it soak! Its flavor is not for the faint of heart, but that’s what makes it so exciting.
You may have noticed that there aren’t that many good Irish whiskey cocktails out there because it’s flavor tends to be more subdued than scotch, bourbon, or rye. For that, I’ve got you covered with Irish Distillers’ Redbreast 12-year, cask strength. Introduced to the U.S. market just over a year ago, it is the only cask strength Irish whisky available. The flavors, due to the fact that it is single pot distilled and non-chill filtered, are full bodied and amazing. Last year’s release comes in at 115.4 proof, so a little goes a long way.
Robyn's Redbreast Tipperary:
1.5 Oz. Redbreast Cask Strength
1 Oz. CINZANO Sweet Vermouth
.5 Oz. Green Chartreuse
Combine all ingredients in a mixing glass and stir for 30 seconds with cracked ice, then strain into a cocktail glass. Garnish with an orange peel