Here’s a toast to the Tipperary, and to the stories it has spawned, with its own storied namesake cocktail. The Tipperary cocktail can first be found in the pages of “Recipes for Mixed Drinks” by Hugo Ensslin, 1916, a classic and revered source of pre-prohibition classics. As might be expected, the drink features Irish whiskey, complimented in equal parts by sweet vermouth and herbal Green Chartreuse. The original formula was soon improved in another classic tome, “ABC of Mixing Cocktails” by Harry MacElhone, 1922, by adjusting the balance to more whiskey, less vermouth and even less Chartreuse.

Turning the page to the new century brings the Tipperary cocktail forward one hundred years where it finds itself being served at the modern mecca of Irish whiskey, the Dead Rabbit, one of the most celebrated bars in the world. Jack McGarry, the proprietor, points out that this classic is a variation of the Bijou cocktail, invented by the great Harry Johnson and found in his Bartender’s Manual, 1900. The Bijou (French for jewel) features gin (a diamond) along with the sweet vermouth (a ruby) and green Chartreuse (an emerald). McGarry adjusts the rations once again for the modern palate to allow the expression of Irish whiskey to shine through. He elevates and promotes the drink as an underappreciated classic. Here’s to the enjoyable challenges in life that take us a long, long way, and leave a lasting impression. Cheers!

Tipperary adapted by Jack McGarry

1 ½ oz premium Irish whiskey

1 oz sweet vermouth

½ oz green Chartreuse

2 dashes Angostura bitters

Stir ingredients with ice and strain into a favorite glass. Express orange peel oil over the drink.