What I’m Drinking: The Tipperary Cocktail
Okay chums, I realize that Saint Patrick’s Day is just around the corner (Monday, I believe), and so many are looking for drinks specifically to celebrate it this weekend and the days around the day. Which is dandy! Though, I am very much of the opinion that you shouldn’t restrict your drinking of Irish-inspired tipples to this time of the year, as there are so many delicious products made there, and so many delicious drinks using said liquid delights. Take the Tipperary, for example. It’s a lesser-known (but should be better known) classic from the 1930s, which combines a nice helping of Irish whisky with two herbally heroes, the sometimes-hard-to-track-down-but-worth-the-tracking Green Chartreuse, along with Punt e’ Mes sweet vermouth (you could sub in another, but the slightly drier Punt e’ Mes goes perfectly here).
Speaking of subbing, you could go subbing in a range of Irish whisky in here, but I’m going with McConnell’s Irish Whisky, which delivers an amiable taste, with vanilla, nutmeg, spice, and a little smokiness. Blended and aged five years in American oak, it plays well with our other bottled partners, and has quite a history, as McConnell’s began whisky making in 1776, before a fire destroyed 500,000 gallons of whisky and a chunk of the distillery itself, not long after which U.S. prohibition came and finished the job. But like a tipsy phoenix, the distillery rose again and began sending out whisky around the world not too many years ago, whisky to be enjoyed any day, and in cocktails like this one.
The Tipperary Cocktail
Cracked ice
2 ounces McConnell’s Irish whisky
1/2 ounce Green Chartreuse
3/4 ounce Punt e’ Mes sweet vermouth
Lemon twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass. Garnish with the twist.
