Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 fl oz | Blended Scotch whisky |
1 fl oz | The Busker Blended Irish Whiskey |
1/3 fl oz | Giffard Orgeat Syrup |
1/2 fl oz | Lemon juice (freshly squeezed) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Hazardous ingredients
This recipe contains a number of ingredients that are potentially hazardous to those with allergy or intolerance:
Review:
Faintly peaty honeyed whisky with a cleansing hint of lemon, rounded by almond. Classically, egg white is not used, but like many sours, the Cameron's Kick is better with egg white.
Variant:
Strained into a Collins glass filled with crushed ice and swizzled.
History:
The Cameron's Kick first appears in Harry MacElhone's 1922 ABC of Mixing Cocktails and is repeated in Harry Craddock's 1930 The Savoy Cocktail Book.
CAMERON'S KICK COCKTAIL.
Harry Craddock, 1930
1/3 Scotch Whisky.
1/3 Irish Whisky.
1/6 Lemon Juice.
1/6 Orgeat Syrup.
Shake well and strain into cocktail glass.
Alcohol content:
- 1.4 standard drinks
- 19.34% alc./vol. (38.68° proof)
- 19.4 grams of pure alcohol
Join the Discussion
... comment(s) for Cameron's Kick
You must log in to your account to make a comment.