Cameron’s Kick

The Cameron’s Kick is a 1920s London classic invented by Harry MacElhone at Ciro’s. He brought it to Paris a couple years later, when he bought the bar at “sank-roo-doe-noo” (5 Rue Daunou) aka Harry’s New-York Bar. The spec published here is how we make it at Gigantic, with a split base of blended Scotch and Irish whiskey with the drink’s classic one-two punch of lemon and orgeat plus Angostura bitters and a float of peaty single malt.

INGREDIENTS

1 oz. Irish whiskey
1 oz. blended Scotch
1 oz. lemon juice
¾ oz. orgeat
2 dashes Angostura bitters
¼ oz. peaty Scotch, for float

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ABV LEVEL

Combine all but the peaty Scotch in a shaker. Fill two-thirds full of ice, seal, and shake vigorously for 15 seconds. Double strain into a double rocks glass with a big cube. Float peaty Scotch on top.