Tipperary Recipe

Tipperary Recipe

[Photo: Jessica Leibowitz]

There are certain things you do in college that are probably best left behind once you enter the grown-up world. Living on Top Ramen for weeks on end, for example, or collecting stacks of paper napkins from Taco Bell in order to avoid toilet paper purchases. Add one more thing to this list, certainly appropriate for next week: drinking green beer on St. Patrick's Day.

Yes, it's green, it's beer, it's St. Patrick's Day--we get it. But if you're looking to celebrate the holiday with something that harks back to the auld sod, you can do much better than dripping food coloring into your lager. There's straight Irish whiskey, of course, and there's nothing wrong with that, but if you absolutely must have something green in your glass because, well, just because, then allow me to make a suggestion: the Tipperary.

Here are the standard disclaimers: there are several cocktails called the Tipperary out there; this is but one version. And it's not even the most authentic version.

The ancestor to this cocktail popped up in 1916, and was a mixture of equal parts Irish whiskey, sweet vermouth and the emerald-colored and powerfully flavored French liqueur called Chartreuse. That original Tipperary is mightily sweet; fortunately, drinks writer Gary Regan brought the Tipperary into the 21st century by building it more in the style of a Manhattan, and using a half-ounce or so of Chartreuse to rinse the glass and give the drink an ethereal herbal aroma.

I'm with Gary on this one--the Tipperary is a lovely drink, and with the Irish whiskey and the green liqueur, it's got everything you need to celebrate St. Patrick's Day in style. Just don't use it to wash down a bowl of Top Ramen.


  • 2 ounces Irish whiskey
  • 1 ounce sweet vermouth
  • 1/2 ounce green Chartreuse


  1. 1.

    Combine whiskey and vermouth in a mixing glass and fill with ice. Stir well for 20 seconds. Pour the Chartreuse into a chilled cocktail glass, and rotate the glass to coat the sides with the liqueur. Discard the excess (if desired—if you’re a fan of Chartreuse like I am, you can let it be), and strain the chilled cocktail into the glass.

  2. 2.