Drinks

Cameron’s Kick

Cameron's Kick.

Besides the Army & Navy, this is another sour with orgeat, but with Irish whiskey and Scotch whisky as the base spirits. A nice drink that is unfortunately offered far too rarely.

40 ml Laphroaig Quarter Cask scotch whisky
40 ml Redbreast Irish whiskey, 12 years old
20 ml Meneau orgeat
20 ml lemon juice

Preparation: Shaken.

Cameron is a Scottish family name and given name. It derives from the Scottish Gaelic “cam-shron” or “cam sròn”, meaning “hooked nose”. [1] One may assume that the mixed drink originated in London, in the early 1920s, because it is first published in Harry McElhone’s “”Harry” of Ciro’s ABC of Mixing Cocktails” in London.

Unfortunately, nothing can be found out about the history of this mixed drink. That is a pity, because the name suggests that there would be an interesting story to tell about it, if one could find it. Perhaps the name refers to sport, for the 1922 Christmas edition of the College Times, for example, says: “King returned Cameron’s kick from the College goal line“. [2] Perhaps there was a sensational play in which a certain player named Cameron made the decisive kick to let his team win? We will probably never know.

So it is what it is, and our contribution will be brief, leaving more time for drinking.

Sources
  1. https://de.wikipedia.org/wiki/Cameron_(Name) Cameron (Name).
  2. https://archive.org/search.php?query=%22cameron%27s+kick%22&sin=TXT&sort=date Search of “Cameron’s Kick” at archive.org.
Cameron's Kick.
Cameron’s Kick.

Historical recipes

1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 21. Cameron’s Kick Cocktail.

1/3 Whisky, 1/3 Irish Whisky, 1/6 Lemon
Juice, 1/6 Orgeat Syrup.
(Orgeat Syrup is manufactured from almonds.)

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 29. Bijou Cocktail.

1/3 Whisky, 1/3 Irish Whisky, 1/6 Lemon
Juice, 1/6 Orgeat Syrup.
(Orgeat Syrup is manufactured from almonds.)

1927 Harry McElhone: Barflies and Cocktails. Seite 18. Cameron’s Kick Cocktail.

1/3 Scotch Whisky, 1/3 Irish Whisky, 1/6 Lemon Juice,
1/6 Orgeat Syrup.
(Orgeat Syrup is made from almonds.)

1927 Jean Lupoiu: 370 recettes de cocktails. Seite 24. Cameron’s Kick Cocktail.

1 jet Sirop d’Orgeat, 2 jets jus de citron,
1/2 Scotch Whisky, 1/2 Irish Whisky.

1927 Piero Grandi: Cocktails. Seite 28. Cameron’s Kick Cocktail.

1/3 de Scotch Whisky, 1/3 lrish Wisky, 1/6
jus de citron, 1/6 sirop Orgeat. (Le sirop d’Or-
geat est fabriqué d’Amandes).

1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 26. Cameron’s Kick.

2 parts Scotch Whisky
2 parts Irish Whisky
1 part Lemon Juice
1 part Orgeat Syrup.

1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 16. Camaron’s Kick Cocktail.

1 jet sirop d’Orgeat, 2 jets jus de citron, 1/2 Scotch
Whisky, 1/2 Irish Whisky.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 41. Cameron’s Kick Cocktail.

1/3 Scotch Whisky.
1/3 Irish Whisky.
1/6 Lemon Juice.
1/6 Orgeat Syrup.
Shake well and strain into
cocktail glass.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 29. Cameron’s Kick Cocktail.

1/3 Scotch Whisky, 1/3 Irish Whisky, 1/3 Lemon
Juice, 1/6 Orgeat Syrup.
(Orgeat Syrup is manufactured from almonds.)

1930 Ridgely Hunt & George S. Chappell: The Saloon In The Home. Seite 11. The Cameron’s Kick.

One part Scotch whiskey,
One part Irish whiskey,
The juice of one lemon.

1932 James A. Wiley: The Art of Mixing. Seite 7. Cameron’s Kick Cocktail.

1/3 Scotch Whiskey, 1/3 Irish Whiskey, 1/6
Chinese lemon juice, 1/6 American sugar syrup,
a dash of Mexican almond extract, stir with ice
— and drink to the League of Nations.

1932 Jimmy: The Green Cocktail Book. Seite 26. Cameron’s Kick.

2 parts Scotch Whisky
2 parts Irish Whisky
1 part Lemon Juice
1 part Orgeat Syrup

1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 45. Cameron’s Kicktail.

1/3 Scotch Whisky, 1/3 Irish Whisky,
1/6 Lemon Juice, 1/6 Orgeat Syrup.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 109. Cameron’s Kick Cocktail.

1/3 Scotch Whiskey
1/3 Irish Whiskey
1/6 Lemon Juice
1/6 Orgeat Syrup
Stir well in ice and strain.
Use glass number 1

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 38. Cameron’s.

Whisky . . . . . . . . . 2/3 jigger Orgeat . . . . . . . . . . 1/6 jigger
. Lemon . . . . . . . . . 1/6 jigger
Shake well with ice, strain into chilled cocktail glass and serve.

1935 Leo Cotton: Old Mr. Boston. Seite 29. Cameron’s Kick Cocktail.

1/3 Scotch Whiskey
1/3 Irish Whiskey
1/6 Lemon Juice
1/6 Orange Bitters
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 86. Cameron’s Kick.

1/3 Scotch Whisky
1/3 Irish Whisky
1/3 Lemon Juice
1/3 Orgeat Syrup

1936 Bill Edwards: Drinks. Seite 28. Cameron’s Kick.

2 parts Scotch Whisky
2 parts Irish Whisky
1 part Lemon Juice
1 part Orgeat Syrup.

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 182. Cameran’s Kick Cocktail.

Usese l a cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jarabe de azúcar
Fortuny.
1/3 parte de Vermouth Torino Cinzano.
1/3 parte de Whisky John Haig
1/3 parte de Jerez dulce Perea.
Agítese, cuélese y sírvase en copa de 130
gramos.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 101. Cameron’s Kick Cocktail.

1/3 Scotch Whisky
1/3 Irish Whisky
1/6 Lemon Juice
1/6 Orgeat Syrup
Shake well
Strain into Cocktail Glass

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 109. Cameron’s Kick Cocktail.

1/3 Scotch Whiskey
1/3 Irish Whiskey
1/6 Lemon Juice
1/6 Orgeat Syrup
Stir well in ice and strain.
Use glass number 1

1948 Trader Vic: Bartender’s Guide. Seite 264. Cameron’s Kick Cocktail.

Same as Cameron’s Cocktail.

1948 Trader Vic: Bartender’s Guide. Seite 264. Cameron’s Cocktail.

1/2 Scotch 1/4 oz. lemon juice
. 1/4 oz. orgeat
Shake with cracked ice; strain into chilled cocktail glass.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 21. Cameron’s Kick.

1 part Lemon Juice 1 part Orgeat
. 2 parts Scotch
Shake with cracked ice and strain.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 121. Cameron’s Kick.

1/3 Scotch whisky
1/3 Irish whiskey
1/6 lemon juice
1/6 Orgeat (almond) syrup

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 41. Cameron’s Kick Cocktail.

3/4 oz. Scotch Whiskey
3/4 oz. Irish Whiskey
Juice 1/4 Lemon
2 Dashes Orange Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 96. Cameron’s Kick.

1/3 Scotch Whisky
1/3 Irish Whiskey
1/6 Lemon Juice
1/6 Orgeat Syrup
Stir well with ice and strain into
glass.

1972 Leo Cotton: Old Mr. Boston. Seite 21. Cameron’s Kick Cocktail.

1/4 oz. Old Mr. Boston Scotch
Whisky
1/4 oz. Irish Whiskey
Juice 1/4 Lemon
2 Dashes Orange Bitters
Shake well with cracked ice and
strain into 3 oz. cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 41. Cameron’s Kick Cocktail.

1/3 Scotch Whisky.
1/3 Irish Whisky.
1/6 Lemon Juice.
1/6 Orgeat Syrup.
Shake well and strain into
cocktail glass.

1977 Stan Jones: Jones’ Complete Barguide. Seite 245. Cameron’s Kick Cocktail.

Cocktail Glass Shake
1 oz Scotch
1/2 oz Irish whiskey
3/4 oz lemon juice
2 dashes orange bitters

2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 85. Cameron’s Kick. 3 cl Famous Grouse Blended Scotch Whiskey; 3 cl Jameson Irish Whiskey; 2 cl Zitronensaft; 1,5 cl Kassatly Chtaura Orgeat.

2017 Jim Meehan: Meehan’s Bartender Manual. Seite 338. Cameron’s Kick. 1 oz. Dewar’s White Label blended Scotch whisky; 1 oz. Bushmills Original Irish whiskey; 0,75 oz. lemon juice; 0,5 oz. Small Hand Foods orgeat.

explicit capitulum
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About

Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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