Time for a Drink: Cameron's Kick
Let's get this weekend started right. Here's a cocktail recipe from Paul Clarke (The Cocktail Chronicles) to kick things off. Need more than one? That kinda week, eh? Here you go. Cheers!
I don’t know who Cameron was, or why he might want to be kicking. But I do know that this unlikely union of ingredients makes one of the most startlingly appealing drinks in the bartender’s vintage-cocktail arsenal.
Scotch whisky is a notoriously difficult ingredient to use in cocktails; Irish whiskey isn’t much better. Introduce them into the same glass, though, with some lemon juice for brightness and the ethereal character of orgeat for sweetness, and they get along as nice as can be. This cocktail dates back to at least 1930; that’s when it crops up in a slim book called Cocktails, by “Jimmy” late of Ciro’s (it also appears in the Savoy Cocktail Book at about the same time). It’s too unlikely a bird to ever have enjoyed widespread fame; but its idiosyncrasies are the very things that make it so appealing.
Unlike the unwritten rule about wearing white, there’s no stipulation that you must pack away your white liquor after Labor Day. But after the unofficial end of summer, it’s entirely appropriate to start breaking out the brown spirits of fall and winter.
