{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/637542b4f4bd8a00113637cf?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Tipperary","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>Cocktail College takes a trip to Ireland this week as we’re joined by Jack McGarry, owner of the Dead Rabbit. He’s here to discuss a rare Irish whiskey classic cocktail, the Tipperary, and to dive into the history of the category in general. Tune in to learn more. Listen on to discover McGarry’s Tipperary recipe —&nbsp; and don’t forget to like, review, and subscribe!&nbsp;</p><p>&nbsp;</p><p><strong>Jack McGarry’s Tipperary Recipe&nbsp;</strong></p><p><strong>&nbsp;</strong></p><p><strong>Ingredients&nbsp;</strong></p><p><strong>&nbsp;</strong></p><p>- 1 ½ ounces Irish whiskey&nbsp;</p><p>- 1 ½ ounces sweet vermouth&nbsp;</p><p>- ½ ounce green chartreuse&nbsp;</p><p>- 2 dashes absinthe&nbsp;</p><p>- 2 dashes Angostura bitters&nbsp;</p><p><strong>&nbsp;</strong></p><p><strong>Directions&nbsp;</strong></p><p>&nbsp;</p><p>1. Add two dashes of Angostura bitters, two dashes of absinthe, green chartreuse, sweet vermouth, and Irish whiskey into a mixing glass with ice.&nbsp;</p><p>2. Stir until chilled.&nbsp;</p><p>3. Strain into a chilled Nick &amp; Nora glass.&nbsp;</p><p>4. Garnish with a lemon twist.&nbsp;</p><p><br></p>","author_name":"VinePair"}