Posts Tagged ‘Irish whiskey’

Irish whiskey tells the country’s tale

Boston Globe, March 15, 2015 - page M2 Judging by the job posting at Teeling’s Whiskey, the first new Dublin distillery in 125 years is finally getting ready to open its visitors center. The job? They’re looking for fluent English speakers with at least one other language to give tours. The center, located on Newmarket Square in the Liberties section of Dublin (that’s Dublin 8 for those who understand the city’s postal codes), will be open daily 9 a.m. to 7 p.m. Exactly when it first opens for business is still unannounced.

Meantime, Dublin hardly lacks for whiskey attractions, some of which we outlined today in a story in the Boston Globe travel section, “Even its whiskey tells an Irish tale”. The story includes the new Irish Whiskey Museum (inaugurated in January) at 119 Grafton Street (+353 1 525 0970, irishwhiskeymuseum.ie) as well as the Old Jameson Distillery on Bow Street in Smithfield Village (+353 1 807 2355, www.jamesonwhiskey.com). Perhaps our favorite stop of all was the Palace Bar, an institution in its own right and one of the finest places to drink whiskey in all of Ireland. The Palace’s own whiskeys — a 7-year-old named The Fourth Estate to honor the journalist patrons, and a 14-year-old finished in sherry casks — are both made for the bar by Teeling. Here’s hoping they will be included in the tasting at the end of the tour.

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03 2015

Whiskey in a Jar from Dublin’s Quay 14

Gary Campbell mixes whiskey in a jar in Quay 14 in Dublin
The Morrison Hotel on the north bank of the Liffey in Dublin has a swanky, modernist feel, but the Quay 14 bar retains a nice clubby atmosphere enhanced by a crew of barmen who really know their craft. It’s a good spot for a drink and quiet conversation. In fact, one evening we had a nice chat with Gary Campbell, who used to tend bar in Greater Boston before returning to Ireland and shaking drinks at some of the nicer Dublin hotel bars.

Although we prefer our whiskey neat—the best way, we think, to appreciate Ireland’s great contributions to the world of spirits—he persuaded us to try one of Quay 14’s signature cocktails. It’s a variant on the whiskey sour. Made with Bushmill’s 10-year-old Irish whiskey and served in a small canning jar (until they ran out of them), it’s called “Whiskey in the Jar” in deference to the chorus of “Sporting Jenny.” If you have trouble finding pasteurized egg whites, you can usually get Organic Valley’s 16 oz. carton in most health food stores.

Whiskey in a Jar

Whiskey in a Jar at Quay 14 in DublinIngredients
50 ml (a shot) Bushmills 10 Year Old Irish Whiskey
20 ml freshly squeezed lemon juice
20 ml simple syrup
1 pasteurized egg white
ice
orange slice

Directions
Add whiskey, lemon juice, simple syrup, and egg white to shaker. Dry shake to emulsify the egg white and lemon juice. Strain for any foreign objects.

Return to shaker with a handful of crushed ice. Shake and strain into glass and top with a thick slice of orange.

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03 2015