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Campbeltown Sour

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


  • 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)


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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