This pre-Prohibition cocktail, the Tipperary, can be found in Recipes for Mixed Drinks published in 1916 by Hugo R. Ensslin, a bartender who worked at New York’s Wallick Hotel.
Ensslin’s recipe for this drink calls for equal parts of Irish whiskey, sweet vermouth and Green Chartreuse, a French herbal liqueur made by Carthusian monks since 1737.
1 oz Irish Whiskey
1 oz Sweet Vermouth
1 oz Green Chartreuse
Combine ingredients in an ice-filled mixing glass and stir. Strain into a chilled glass and garnish. Garnish is usually a lemon peel, we opted for lime to add a hint of green in honor of St. Patrick’s Day.
*There are several variations of this cocktail, all changing the proportions of the ingredients. We elected to follow the oldest recipe we were able to find.