The first known printed Tipperary recipe appears as an equal-parts (1:1:1) formula (sans bitters) in Hugo R. Ensslin's 1916 Recipes for Mixed Drinks. It later shows up in Harry MacEllhone's ABC of Mixing Cocktails and calls for 1/2 oz less Chartreuse, 1 oz vermouth, and a full 2 oz measure of Irish whiskey, and, again, no bitters. By 1930, in The Savoy Cocktail Book, the author calls for equal parts and lists the Tipperary along with a wildly different drink of the same name (?).
We prefer a drier drink, with the Irish whiskey front-and-centre, so we started with MacElone's recipe and went our own way. THEN...we finished it with charred maple wood, which adds beautiful sweet tones and an intriguing cohesion to the overall drink.