The Dead Rabbit’s Tipperary Cocktail: Irish Whiskey, Chartreuse, Vermouth, Orange Bitters

It’s no secret that I’m a fan of the Dead Rabbit in New York City, even though I have never even been there. I wrote a post about their new menu a few weeks ago, and I have read enough about Sean Muldoon to know this bar is doing cocktails right. Including cocktails with Irish whiskey.

Their Tipperary cocktail comes from Imbibe Magazine, and it’s an easy cocktail because it uses ingredients any good home bar should already have. It’s basically a Manhattan with Irish whiskey, a little Chartreuse, and orange bitters instead of the standard Manhattan’s Angostura. To make one, combine with ice:

  • 1 1/2 oz Irish whiskey
  • 1 oz sweet vermouth
  • 1/2 oz Chartreuse
  • 1/2 oz water
  • 1 barspoon rich simple syrup
  • 2 dashes orange bitters

and strain into a chilled cocktail glass.

Like I said, it’s like a Manhattan, but the orange and Chartreuse give it something a little special, an herbal and spice flavor with some citrus bitterness. Drinkable and balanced, but not something that you’re going to knock back a few of in an hour. It’s a stout drink, and it tastes like it. But if you like Manhattans and want something different, try the Tipperary. 

By the way, if you’re wondering what Tipperary is, it’s a town in Ireland. Sean Muldoon, cheers!

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