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Cameron's Kick cocktail recipe

20 Tips to Make Better Drinks: https://join.stevethebartender.com.au... Harry McElhone was a Scotsman that learned to bartend in Paris, London and New York. He is credited with creating numerous classic cocktails but one lesser known creation of his is the Cameron's Kick. Not much is known about the naming and history of the drink. It was first published in his cocktail recipe book, ABC of Mixing Drinks, in 1922 and later in Harry Craddock's The Savoy Cocktail Book. McElhone opened Harry's Bar in Paris a year after publishing his cocktail book. The most interesting part of this cocktail is the split spirit base of Scotch whisky and Irish whiskey. Whilst splitting the base spirit to add complexity is a common technique in a modern bartender's repertoire, it was rare in the drink's era. Many people will use the standard sour template (2 oz spirit, 3/4 oz citrus, 3/4 oz sweetener) for this drink but I've stuck with the original specs from Harry McElhone's book. The smaller measures of lemon juice and orgeat let the whiskey's character shine through more. INGREDIENTS - 30 ml Scotch whisky - 30 ml Irish whiskey - 15 ml lemon juice - 15 ml orgeat SCOTCH WHISKY VS IRISH WHISKEY Scotch Whisky - made in Scotland - originally made from malted barley - distilleries started introducing other grains in the late 18th century - aged for 3 or more years - bottled at 40% abv or higher - malt whisky must be made from 100% malted barley and be pot distilled - grain whiskey must be made with malted barley but often includes other cereal grains - grain whiskey is often distilled in a continuous column still Irish Whiskey - made in Ireland - aged for 3 or more years - often triple-distilled from unmalted barley that is blended with grain whiskey