Tipperary No.2
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Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of mint leaf.
Method
- 3 Gently MUDDLE mint in base of stirring glass (just to bruise).
- 4 Add other ingredients and STIR with ice.
- 5 FINE STRAIN into chilled glass.
Garnish
- 6 Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.
History
Gin-forward and Martini-esque with subtle mint and orange notes.
The initial appearance of this cocktail (alongside Tipperary No.1) is found in Harry Craddock's 1930 publication, The Savoy Cocktail Book, where he specifies to "Shake well". Subsequently, in his later work, The Fine Art of Mixing Drinks, David Embury suggests a slightly reduced quantity of vermouth and directs the preparation to "stir with cracked ice". Reportedly, shaking appears to accentuate the mint's bitter characteristics. Consequently, adhering to Embury's stirring technique is often favored, while also inclining towards Craddock's more ample vermouth measurements. The original instructions from Craddock are as follows: "TIPPERARY COCKTAIL. (N0. 2.) 1/6 Orange Juice. 1/6 Grenadine. 1/3 French Vermouth. 1/3 Dry Gin. 2 Sprigs Green Mint. Shake well and strain into chilled glass." Embury's recipe provides different proportions and method: "TIPPERARY 1 part French Vermouth 3 parts Gin 1 teaspoon each Orange Juice & Grenadine to each drink 1 sprig Mint to each drink Muddle the mint with the orange juice and grenadine. Add the vermouth and gin and stir with cracked ice." Alternative recipes sometimes stipulate Italian vermouth rather than French, while others substitute dry gin with sloe gin and exclude the mint.
Created by Harry Craddock