I wanted to ask you if you know more about Cameron’s Kick.
It’s a drink from the 1920s that is underrated. Because it has something unique.
My recipe:
30 ml Talisker 57° Scotch Whisky
30 ml Green Spot Irish Whiskey, 12 years old
15 ml homemade orgeat
15 ml lemon juice
When making this drink, it is extremely important to use homemade, traditionally produced orgeat. Unfortunately, only flavoured sugar syrup is available to buy. However, when made traditionally with sweet and bitter almonds, the result is a product with different characteristics. It has a delicious marzipan flavour. And – this is the key difference – the drink also contains fat. I had it measured. My sample contained 4% fat. This gives Cameron’s Kick a distinct similarity to an Alexander. It also clouds the drink, giving it a creamy appearance.
As I said, it is one of the milestones in cocktail history. At least, that is my judgement. Unfortunately, however, I have been unable to find any information about its origin and history.
I first came across it in Harry McElhone’s book: ‘Harry’ of Ciro’s ABC of Mixing Cocktails.
Does anyone know more about its history, its origins, and why it is called Cameron’s Kick? Are there any interesting sources or newspaper articles that you are aware of?
