A bracing, spirit-forward cousin of the Manhattan that swaps in Irish whiskey and a generous pour of green Chartreuse, whose alpine, bittersweet herbal punch braids through the malt and the wine-rich sweetness of red vermouth. Stirred cold and served up, it drinks warm, complex and quietly martial — Angostura tightens the finish while a wheel of orange brightens the nose.
Garnish: Orange Wheel
Stirred · Coupe · Up
add
Add the Irish whiskey, sweet vermouth, green Chartreuse, and Angostura bitters to a mixing glass filled with ice.
stir
Stir well until thoroughly chilled and diluted.
strain
Strain into a chilled coupe or cocktail glass.
garnish
Garnish with an orange slice.
The earliest known printed recipe for the Tipperary appears in Hugo Ensslin's 1917 Recipes for Mixed Drinks, which called for Bushmills Irish whiskey, Italian vermouth and green Chartreuse in equal measure — though Ensslin set it down as a recorder rather than a claimant, and no individual inventor is credited. It surfaced in New York's bars before Prohibition and borrowed its name from the First World War marching song "It's a Long Way to Tipperary." Later builds stretched the whiskey and pared back the vermouth and Chartreuse, and that leaner version is the one the IBA now lists among its official cocktails in the New Era category.