Dead Rabbit Tipperary - An Irish Whiskey Cocktail

Posted by Andrew Healy on

Dead Rabbit Tipperary Crdt Stuart Mullenberg Imbibe Magazine


This recipe for the Dead Rabbit Tipperary was originally conceived by Sean Muldoon of Dead Rabbit in New York City and the recipe below was originally published by Imbibe Magazine. 


1½ oz./45ml. Irish Whiskey
1 oz./30ml. Sweet Vermouth
½ oz./15ml. Green Chartreuse
½ oz./15ml. Chilled Water
1 tsp. Simple Syrup (2:1)
2 Dashes Orange Bitters 


Mixing Glass
Glass: Cocktail


Combine ingredients in a mixing glass and fill with ice. Stir to chill. Strain into a chilled glass.


Image Credit: Stuart Mullenberg | Imbibe Magazine


Share this post