Cameron’s Kick Cocktail
1/3 Scotch Whisky (1 oz Compass Box Asyla Scotch Whisky)
1/3 Irish Whiskey (1 oz Red Breast Irish Whiskey)
1/6 Lemon Juice (1/2 oz fresh)
1/6 Orgeat Syrup (1/2 oz Monin Orgeat)
Shake well and strain into cocktail glass. (Squeeze orange peel on top.)
I can’t really think of a funnier or wittier way to put this than Paul Clarke did in his Cocktail Chronicle blog a year or so ago, so I’ll just include a quote:
Remember the old saw about how, if you took a million monkeys and gave them each a typewriter, they’d eventually come up with the works of Shakespeare? Well edit “typewriter” to read “cocktail shaker,” and stick the monkeys in a well-stocked bar, and the banana-addled mixologists would come up with a Cameron’s Kick in about the same amount of time it’d take that set of simian scribes to work their way around to Titus Andronicus.
Like “Blood in the Sand” it’s another of those cocktails that didn’t really seem anywhere near likely enough that it would be tasty to work it’s way up the list.
Yet here it is, and I quite enjoyed it.
Sweet and tart. Puzzling and a bit exotic. Some elements of spice, and some elements of Scotch Whiskey.
It really doesn’t seem like it should work. But, it does.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.