Tipperary Recipe

Chill glass

Place a coupe or chilled rocks glass in the freezer for a few minutes, or fill it with ice water while you prepare the cocktail to ensure the glass is cold.

Combine ingredients

In a mixing glass, add 2 oz Irish whiskey, 1 oz sweet vermouth, 0.25 oz of your chosen liqueur (for a Tipperary use a bold, favorite liqueur such as Drambuie or Fernet depending on your preference), 2 dashes Angostura bitters, and 1 dash orange bitters if using.

Stir with ice

Fill the mixing glass with large, fresh ice. Stir gently but thoroughly for 20–30 seconds (about 20–30 full, smooth strokes) until the mixture is well chilled and properly diluted — the spoon should feel very cold and the outside of the mixing glass will sweat slightly.

Prepare serving glass

Discard the ice water from the chilled glass if used. If serving on the rocks, place a single large ice cube into the rocks glass; if serving up, leave the coupe empty and chilled.

Strain and garnish

Using a julep or hawthorne strainer, double-strain the stirred cocktail into the chilled coupe or over the large ice cube in the rocks glass. Garnish with a brandied or Luxardo cherry skewered on a pick, or express an orange twist over the drink and drop it in, depending on your chosen flavor profile.

Serve

Serve immediately. Sip and note how the liqueur's character complements the Irish whiskey and sweet vermouth — adjust liqueur amount by 0.125–0.25 oz in future pours if you prefer it more or less prominent.