Weekly Cocktail #9: Cameron’s Kick

30 March 2012

67 Comments

Cameron's Kick Cocktail

It’s late at night, and I am writing this now because our local barn owl is keeping me up. (No, I don’t know “who”, so shaddup already!..;-) It could be worse, the owl used to scratch around on our roof while eating its prey. Very cool, but also kinda creepy.

In any event, this week’s cocktail, the Cameron’s Kick, comes from what is rapidly becoming my favorite cocktail book, the “PDT Cocktail Book” by Jim Meehan, with illustrations by Chris Gall. David Wondrich’s “Imbibe” is still my foundation for cocktails, but the “PDT Cocktail Book” almost seems to pick up where Wondrich left off. The PDT cocktail book has over 300 classic and new recipes, notes on ingredients and real insight on how to stock and manage a modern bar. It was clearly a labor of love and passion. Chris Gall’s illustrations add a whimsical touch that reminds you, that while Meehan takes his drinks seriously, cocktails should be fun.

As for the Cameron’s Kick, all I can say is that our “cocktail karma” has been very good recently, this is another drink that exceeded expectations. I was looking for a cocktail that would use up some of our liquor that was almost done, in this case some Johnny Walker Red and some Bushmills. It turns out that the Cameron’s Kick combines blended scotch, Irish whiskey, lemon juice and Orgeat syrup. In case you are scratching your head, Orgeat is the special “almond-ish” flavor in  a Mai Tai- you may have some in the back of your liquor cabinet or bar right now. If not, Orgeat syrup is cheap and easy to find, go get some and then you can make Mai Tai’s as well, and who doesn’t like a Mai Tai?

Meehan’s Cameron’s Kick recipe calls for Famous Grouse Blended Scotch Whisky, Jameson’s Irish Whiskey and Kassatly Chtaura Orgeat along with the lemon. As noted we used Johnny Red and Bushmills, along with Fee Brothers Orgeat. We also used Jameson’s in a subsequent test, and it was great, maybe a bit bolder-flavored than the Bushmills. Regardless, the drink is very unique and extremely tasty. The mix of sweet from the Orgeat, sour from the lemon and a touch of smoke from the scotch creates a balanced drink with a medium body. The lightness of the Irish whisky keeps the smokiness of the scotch in check, and keeps the Cameron’s Kick from tasting like what Carolyn would call “a brown drink”. In fact, she was thinking more toward aged tequila than whiskey as the base spirit. As you may already have blended Scotch and Irish whiskey in your bar, it is worth grabbing some Orgeat syrup and making this drink. It’s a winner, and a nice change of pace.

Finally, you may notice the cocktail glass in the picture. The glass is from an antique set of Steuben cocktail glasses Carolyn received from her late grandparents (Claire and Leonard were legendary hosts, they are missed). The glasses only hold 3-4 ounces and have no stem, but back then cocktails were made to be enjoyed cold and quick. We think it should stay that way. Steuben glass is gone now, and that is a shame. As a child, I would visit their shop in New York City every Christmas and delight in all the detailed glassware. But we still have these cocktail glasses, and use them regularly, so they provide pleasant memories for both Carolyn and I. Claire would certainly approve, and I bet she would have liked the drink.

Camerons’s Kick Cocktail:

(Adapted from the PDT Cocktail Book)

Ingredients:

  • 1 oz. Blended Scotch Whisky
  • 1 oz. Irish Whiskey
  • 3/4 oz. Lemon juice
  • 1/2 oz. Orgeat syrup

Assemble:

1. Place all ingredients into a cocktail shaker with ice. Shake vigorously, then strain into a chilled cocktail glass, martini glass or coupe. No garnish is required.

67 thoughts on “Weekly Cocktail #9: Cameron’s Kick”

  1. For some reason I have always skipped over this recipe despite it not seeming bad in anyway. I think I mentally link it to the Barbary Coast (a Scotch and gin Alexander of sorts) which falls on the same page in Trader Vic. I’ll have to consider it next time.

    Reply

  16. Congrats on fresh pressed. I saw the review of PDT in the Wall Street Journal and wanted to buy it for the artwork alone since I don’t seem to have any shortage of drink recipes. When you’re mixing with vodka, try Tito’s. Stardust, true stardust.

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  17. This drink sounds like it right up my fiance’s alley. He loves himself some Midleton’s Whiskey, and being Irish, and sure he’s not alone in that.

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  18. Having just watched “Avatar” again last night, all I can say is to bad it isn’t blue!

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  19. Intelligently delicious! This cocktail reminds of a New York summer…I will definitely added to my cocktail repertoire! By the way, follow our cooking company on twitter @letsgetitcooking or check our website for links on more delicious cocktails…

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  20. oooh, I love to throw cocktail parties… where we all bring the ingredients to make a bunch of cocktails and test out each others… I think I may have found my next one! Thanks! And I love the glass too!

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  21. Old glasses are just the best! A lovely cocktail. My husband is what my sister calls an old fashioned guy, whiskey and cola. I like to try new drink and since we are whiskey drinkers, this seems to fit.
    And I also like a short cold drink. No one likes warm libations! Cheers to you and FP!

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    • Thanks for visiting! We really enjoy old glassware and have been lucky enough to find / get some beautiful pieces. They just don’t make them like they used to..

      Reply

  32. sounds good. am getting a catcher in the rye feeling off of your descriptions. Am guessing your relatives were of that era.

    Ahmm. Have been doing a bit of cocktail research. Am cooking for a 15 person event coming up in May. Made up a drink – have not tested it yet. i don’t drink much, but do appreciate alcohol. And I thank you for the subtleties that you described. Am wondering if you have some thoughts on my drink concept:

    Papaya Martinis – papaya syrup – made from dried papaya – reconstituted w hot water and a small amount of cane sugar and pureed – fresh lime juice – bitters – vodka – and a splash of cool hibiscus tea.

    I use a vitamixer to make smooth purees. This is the pre-app for an indian food event. I think i already plan on nixing the hybiscus tea. not enough flavor Will be served w spicy apps.

    any thoughts appreciated. dana dunbar

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  35. It’s wonderful to finally see someone post a blog that everyone actually does in their daily or weekly life. Now creating mixed drinks is something my husband and i enjoy. Most because being in the military switching post only creates a certain numbers of friends which means your entertainment comes from the liquor cabinet. It’s just you and the shakers. So you start to blend. Nice nice nice. I myself have came up with plenty of shavers drink blast recipes.

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  40. Love this! I’ve been looking for some new fun cocktail recipes and so glad to have found you! Now I am just undecided which I will be making tonight . . . maybe I’ll make it easy and just go with the latest post! Whiskey is always good.

    http://www.OCBetsie.com

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  46. I’ll take two! Is it absolutely terrible that I’m 29 years old and have never had a Mai Tai? I actually only discovered the Mojito a couple of years ago and I’m still hooked on that.

    And off the topic of the delicious world of alcoholic beverages, I have an Owl that hangs around my house too and every evening it’s Who-this and Who-that!

    Anyway, have a great weekend! 🙂

    Reply

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