Leslie Ross is bar director of Treadsack hospitality and lifestyle group in Houston, TX, which currently includes Johnny’s Gold Brick and Down House, and the upcoming concepts Hunky Dory, Foreign Correspondents and Bernadine’s.

“The Campbeltown Sour is a cross between a Rusty Nail and a Whisky Sour; a perfect transition from the bright, light and refreshing cocktails we have been enjoying all through the spring and summer. Springbank has a smooth buttery body, with raisin, citrus and even papaya on the palate, balanced with the unique flavors of Drambuie, with more malt whisky, heather honey, saffron, herbs and spices lifted and brightened with fluffy egg white and fresh-pressed lemon juice. The bitters and fennel pollen add both aromatics and lovely aesthetics!

The recipe is a nod to the lovely folks at The Bramble Bar in Edinburgh. Springbank is their rail whisky, and the first drink I had sitting in that bar was the Campbeltown Cocktail. A bold combination of Springbank, Cherry Heering and Green Chartreuse, this drink just detonates on the palate, and is hands down my favorite stirred cocktail.

What I love about the Campbeltown Sour is how gentle the peat becomes with the addition of citrus, and the depth of flavor, range of spice and silky body the Drambuie brings. It is a great way to enjoy two spirits that tend to carry a stodgy reputation.”

Campbeltown Sour

1 ¾ oz. Springbank 15 yr. Scotch whisky

½ oz. Drambuie 15 yr.

½ oz. Lemon juice

½ oz.. Turbinado syrup

Egg white

Dr. Adam Elmegirab’s Teapot bitters, fennel pollen for garnish

Combine ingredients and shake with ice to chill. Dry shake and strain into a double rocks glass. Garnish with bitters and dust with fennel pollen.