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

Ingredients
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.