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.

What I’m Drinking: The Tipperary Cocktail with McConnell’s Irish Whisky

I’ve said it before and I’ll say it again, great drinks are even greater with a good story – and a great story takes it to even another level. Recently, I was lucky enough to receive a bottle of McConnell’s Irish Whisky in the post (what a nice thing! Especially in these stay-at-home times! So, don’t be jealous, I’ll share). And what a great story to go along with such a dandy whisky. Here are the basics – McConnell’s started producing whisky way way back in 1776, a year famous here in the U.S. for things other than whisky, though I’m sure a lot was consumed here at that time, too, hahaha. The whisky was made in Belfast, but soon being sipped all over the world by discerning sippers. But then! Tragedy, in the form of a vast fire that destroyed (so sadly) 500,000 gallons of whisky and a chunk of the distillery itself. Persevering, they rebuilt, and whisky flowed. But then! Tragedy, again, in the form of prohibition, which really put the damper on long-distance imports to the U.S., a monster-sized consumer – and that sad event destroyed the distillery, like the fire, but worse. Until this year, when it rose the economic and literal ashes, like a tipsy phoenix.

 

Of course, a good story like that (and distilleries coming alive and alive again are good, good stories) doesn’t mean as much if the flavor doesn’t rise to the tale. McConnell’s is a swell tipple, however, so the tale is ripe for more telling. A blended whisky, it’s aged five years in American oak, and as other friendly Irish whiskys, it has an approachable (not annoying) sweet nature. Beyond the lovely bottle, it sets itself apart thanks to a singular vanilla, nutmeg, spice and hint-of-smokiness taste. Yummy. So yummy, you could be forgiven for only consuming this recovered-from-history hit solo, or with a splash of water, or maybe a cube or two of ice as the mood descends on your day. Heck, I drank a lot of it that way myself, and only felt happy about it.

 

However! I also just can’t resist combining spirits and liqueurs I like into cocktails – and the welcoming, flavorful nature of McConnell’s is a bountiful base for a cocktail that lets it shine, while introducing a few friends that can stand alongside proudly. Today, I went with the classic, if not super-widely known, Tipperary. This version (there’s a separate cocktail carrying the same name from a few years earlier) goes back I believe to the 1922s, if memory serves, but don’t take me to task on it if I’m confused. To go with our mighty McConnell’s, the drink brings another legend to the mix, herbally, mystical, Green Chartreuse, along with sweet vermouth – I’m going with Punt e’ Mes here, which is just a touch drier than some, while still delivering more lush herbal notes , alongside a gentle bitter. Altogether, this cocktail delivers amazingly. I mean, it’s amazingly delicious. So, so, delicious, and just the right one for celebrating McConnell’s coming back on the booze scene.

The Tipperary Cocktail

 

Cracked ice

1-3/4 ounces McConnell’s Irish whisky

1/2 ounce Green Chartreuse

3/4 ounce Punt e’ Mes sweet vermouth

 

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.

 

2. Strain into a cocktail glass.

 

A Note: I’ve seen this with a lemon twist as garnish (heck, I’ve even had a great one that way), but with this particular trio, I didn’t think the brighter citrus notes worked. But if you do, do.