Tipperary Cocktail (No. 2)
1/6 Orange Juice. (1/2 of 3/4 oz Orange Juice)
1/6 Grenadine. (1/2 of 3/4 oz Grenadine)
1/3 French Vermouth. (3/4 oz Dolin Dry)
1/3 Dry Gin. (3/4 oz Martin Miller’s Gin)
2 Sprigs Green Mint. (2 sadly nearly decimated Sprigs “Julep Mint”, 1 Sprig “The Survivor” Lemon Balm)
Shake well and strain into cocktail glass.
I’ve been trying to grow Spearmint in my back yard for several years now.
Mint! Did you hear me? Trying to grow Mint! It’s crazy, everyone else I know has to beat the Mint back with a stick, it grows out of control without them even trying.
However, I have been foiled on every attempt. One turned black and just disappeared, one got dried out in a couple days of inexplicably hot weather, the last plant chewed down to the veins by some unnamed pest.
It’s just sad, I barely had enough to qualify as 2 sprigs in this drink, so I added some of the lemon balm that does grow like a pest in my back yard, self seeding and spreading everywhere.
This is a tad sweet, as a cocktail, really could use a dash of lemon or lime to balance out that Grenadine. On the whole, though, not so bad.
I suppose rather than being the tipple of choice among the Irish of Tipperary, this was more likely a beverage favored by the British Soldiers and Officers living in the Barracks.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.