| 1 fl oz | Blended Scotch whisky |
| 1 fl oz | The Busker Blended Irish Whiskey |
| 1/3 fl oz | Monin Almond (Orgeat) Syrup |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Egg white (pasteurised) 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.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
Strength & taste guide:
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.
Nutrition:
One serving of Cameron's Kick contains 176 calories.
Alcohol content:
- 1.3 standard drinks
- 17.63% alc./vol. (35.26° proof)
- 17.6 grams of pure alcohol
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