How it's Made - Tipperary

Depending on where you are, it might well be a Long Way to Tipperary, but we’ve just the drink for the journey. First published in 1916 by Hugo R. Ensslin, the Tipperary is the Irish cousin to the classic Bijou and yes, it’s named after the song. While the original calls for equal parts Irish Whiskey, Italian Vermouth and Chartreuse, we start with 2 dashes of Absinthe and 1 dash of both Angostura and Orange Bitters. To this, we add equal parts (1.5oz) of Cocchi Torino and Powers John’s Lane, and 0.5oz Chartreuse. True to Hugo’s instructions, we ‘shake well in a mixing glass with cracked ice, strain and serve’. And as the song goes - Goodbye, Piccadilly, Farewell, Leicester Square! It’s a long long way to Tipperary, But my heart’s right there.

[@Slowmater95]

Your really amazing at your job keep up the good work