Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 7.5 ml | orange juice — {"raw_name": "Orange juice", "raw_measure": "7.5 ml Orange juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | gin — {"raw_name": "Gin", "raw_measure": "60 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 7 whole | Mint leaves — {"raw_name": "Mint leaves", "raw_measure": "7 fresh Mint leaves", "parse_status": "parsed", "mapping_status": "exact_existing"} | garnish |
| 30 ml | dry vermouth — {"raw_name": "Dry vermouth", "raw_measure": "30 ml Dry vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 7.5 ml | Grenadine syrup — {"raw_name": "Grenadine syrup", "raw_measure": "7.5 ml Grenadine syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of mint leaf.
- Gently MUDDLE mint in base of stirring glass (just to bruise).
- Add other ingredients and STIR with ice.
- FINE STRAIN into chilled glass.
- Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.
Garnish: Prepare garnish of mint leaf. Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.
Ice: ice
{"date_published": "2017-03-22 13:09:17", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1959/tipperary-no2", "image_url": "https://cdn.diffordsguide.com/cocktail/A9nQZr/square/0/512x512.webp?v=1737701583"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.