Subscribe + Save

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.

You Might Also Enjoy

Sleepwalker

Apple Vanilla Hot Toddy

Rum butter bundt cake

Coffee Boulevardier with giftable liqueurs

Oaxaca Old Fashioned riff by The Ordinary

Brooklyn Burro tropical mule by Leyenda

Abuela's Revenge: Abuela's Revenge: A Frozen Hot Chocolate Cocktail

Tipsy Jitters fall coffee cocktail

Flannel Shirt Thanksgiving cocktail by Jeffrey Morgenthaler

Mint hibiscus vodka cocktail from Dot Dot Dot in Charlotte, North Carolina

Subscribe and Save

Up to 50%

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend