Cameron's Kick

Name: Cameron's Kick
Ingredients: 1 oz Powers Gold Label Irish Whiskey; 1 oz Dewar's 12 Year Old Scotch whisky; 1 oz Bushmills Black Bush; 3⁄4 oz Giffard Orgeat Syrup; 1⁄3 oz Monin Almond (Orgeat) Syrup; 1⁄2 oz Lemon juice; 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer optional; 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Robust
Slightly tart

Ingredients

1 oz Powers Gold Label Irish Whiskey
1 oz Dewar's 12 Year Old Scotch whisky
1 oz Bushmills Black Bush
3⁄4 oz Giffard Orgeat Syrup
1⁄3 oz Monin Almond (Orgeat) Syrup
1⁄2 oz Lemon juice
1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer optional
3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Method

Glassware:

Serve in a Coupe glass

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Nutrition:

One serving of Cameron's Kick contains 176 calories

Allergens:

Recipe contains the following allergens:

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.

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.

Recipe Details