Black Flannel Academy

Tipperary

Boozy · Herbal / botanical · Irish whiskey · Spice · Spirit-forward · Whiskey

Irish whiskey and vermouth support green Chartreuse’s concentrated herbs, with bitters adding an aromatic finish.

IBA published specification · 1 reference serve.

Glassware

Cocktail glass

Technique

Stir

Ice

None in serving glass

Garnish

a slice of orange

Preparation effort

Low

Ingredients & measurements

Ingredient	mL	US fl oz	Source measure / qualification
Irish Whiskey	50	1.69	50 ml Irish Whiskey
Sweet Red Vermouth	25	0.85	25 ml Sweet Red Vermouth
Green Chartreuse	15	0.51	15 ml Green Chartreuse
2 Dashes Angostura Bitters	—	—	2 Dashes Angostura Bitters

Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.

How to make it

Stir the measured ingredients over ice until cold, then strain into a chilled glass.

Glass: Cocktail glass. Ice: None in serving glass. Garnish: a slice of orange.

Flavor & balance

Boozy (Spirit-Forward) (dominant): Little nonalcoholic lengthening leaves the spirit or fortified ingredients prominent after chilling and dilution.
Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
Bitter (supporting): Cocktail bitters or coffee contribute a bitter accent; a small dose need not dominate.
Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.

Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.

Preparation & batching

Service complexity: low. Batchability: premix with dilution trial.

Measure and label the chosen product specification; chill appropriate glassware.

Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.

Spirit & ingredient choices

Style	Role	Evidence level	Qualification
S115 — Irish Blended Whiskey	base	qualified	Irish whiskey is specified without production subtype. This is a possible bottle choice, not a requirement or claim that the source used all four types.
S116 — Irish Grain Whiskey	base	qualified	Irish whiskey is specified without production subtype. This is a possible bottle choice, not a requirement or claim that the source used all four types.
S117 — Irish Single Malt Whiskey	base	qualified	Irish whiskey is specified without production subtype. This is a possible bottle choice, not a requirement or claim that the source used all four types.
S118 — Irish Single Pot-Still Whiskey	base	qualified	Irish whiskey is specified without production subtype. This is a possible bottle choice, not a requirement or claim that the source used all four types.
S073 — Aperitif Wine	supporting	documented	Named ingredient fits this style family; confirm the chosen product identity.
S062 — Herbal / Botanical / Spiced Liqueur	supporting	documented	Named ingredient fits this style family; confirm the chosen product identity.
S082 — Non-potable Bitters	seasoning	documented	Named ingredient fits this style family; confirm the chosen product identity.

Recipe notes & variations

For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.

Sources & further reading

International Bartenders Association — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.

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