Few cocktails carry a built-in punchline, but the Cameron’s Kick almost begs for one. Scotch and Irish whiskey sharing the same glass? It sounds like a setup. And for this conversation, it is.
Today, it’s a Scot and an Irishman tracing the story of the rare classic that unites their spirits. But who was Cameron? And what exactly was his kick? We may never know, but what we do know is this: First published by Harry McElhone in the 1920s, the Cameron’s Kick is one of the very few classic recipes to showcase Irish whiskey. Structurally, it’s a sour, but instead of sugar, the drink calls for orgeat, an almond syrup with roots stretching back centuries. Joining us to unpack the drink’s history and execution is Liam Weitz, head bartender at Brooklyn’s Deux Chats. Tune in for more.
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Liam Weitz’s Cameron’s Kick Recipe
Ingredients
- ¾ ounce fresh lemon juice
- ⅓ ounce (scant ½ ounce) orgeat, such as L’Orgeat Almond Liqueur
- ⅓ ounce (scant ½ ounce) simple syrup
- 1 ounce Scotch, such as Johnnie Walker Black
- 1 ounce Irish whiskey, such as Bushmills Black Bush
- Garnish: lemon twist
Directions
- Add all ingredients to a cocktail shaker with ice.
- Shake until chilled.
- Double strain into a chilled Nick & Nora glass.
- Express a lemon twist over the top then discard.
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Read more: Chronicling the Cameron’s Kick, the St. Patrick’s Day Cocktail Turned Bartender Darling
Related episodes:
(63) The Boulevardier
(88) The Vodka Y Soda
(163) The (Re)Boulevardier
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