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Campbeltown Sour

RECIPE: Leslie Ross, Hunky Dory Tavern, Houston
(This restaurant has permanently closed.)

Photo: Photo courtesy of Treadsack

October 06, 2015

campbeltown-sour-treadsack-horizontal-crdt-TK

Smoky whisky, honey-laced Drambuie and frothy egg whites combine in this scotch cocktail—a cross between the Rusty Nail and the Whiskey Sour.

Ingredients

1 3/4 oz. scotch (Ross recommends Springbank 15 yr)
1/2 oz. Drambuie 15-year
1/2 oz. fresh lemon juice
1/2 oz. turbinado syrup
1 egg white (pasteurized if you like)

Tools:shaker, strainer
Glass:Double Rocks
Garnish:a few dashes of Angostura bitters (Ross also add a dusting of fennel pollen or powdered honey, but that's optional)

Preparation

Combine ingredients in a shaker. Dry shake to emulsify. Add ice and shake again to chill. Strain into a glass (no ice) and garnish.

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