Our resident bartender shows how to make an Irish whiskey, vermouth, and Green Chartreuse cocktail that's an elegant alternative to St. Paddy's drinks
When I first started tending bar, in Boston in the mid-2000s, for a drink to be considered “Irish” it would need to either be a shot ofor a pint Guinness, or else something added to one of those two to make it green. On St. Patrick’s Day this Irishness was expanded, bestowed on literally anything so long so it was tinted with the right shade of food coloring—Bud Light, Vodka Sodas, whatever—and I’d come off the shift with my fingers stained green to the knuckle.
The song tells the story of an Irish laborer in London who misses his home and his beloved “Molly O,” and reflects mournfully he’s a long way from home. It was a smash hit , and according to about the songs of that war, despite the fact that it wasn’t explicitly political or nationalistic, “to sing, to hum, or to whistle ‘It’s a Long Way to Tipperary’ was the patriotic and cheerful thing to do.
That said—for this cocktail, I thought it tasted best when the whiskey was more what we traditionally expect from the Irish, a soft and approachable blend, with a faint grain sweetness and perhaps even a subtle sherry or port finish. Every time I tried a Tipperary with something new and bigger and more flavorful—a single pot still whiskey, or a single malt, or something with a touch of peat—I liked it less.
The famous ones like Tullamore D.E.W, Jameson, Bushmills, and Power’s are delicious and totally appropriate here, as are the wonderful newcomers who embrace this mild tradition the Busker Triple Cask, or the single-grain but still approachable and lovely Glendalough.Vermouth is funny. Because it’s an infused botanical product and each recipe is different, you might taste a bunch side by side and think they’re all decently similar, but the way they’ll react in cocktails is wildly unpredictable.
I thought Carpano Classico was good if a touch muddy, like the flavors were in low resolution. I thought Dolin Rouge was good in that it practically disappeared, allowing more of the Chartreuse’s complexity to shine. I honestly thought all the vermouths were pretty good, but my favorite was the Martini & Rossi Riserva Speciale Rubino, a fuller and deeper version of their standard ubiquitous , which still has the branchy herbs you expect from the brand but puts a bit more meat on the bones.
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