One Bottle One Drink – Punch Through
The Cameron’s Kick is a cocktail I unfortunately disregarded so far. Somehow, I thought of it as a “dressed-up” Whiskey Sour. However, when I reviewed the Busker Irish Whiskey a few weeks back, I mixed up a variation of this classic cocktail. I was in for quite a surprise! Although I added a bit of blood orange eau de vie, I kept the rest of the original recipe.
Unfortunately, the story behind the Cameron’s Kick’s name is lost. Yet, the drink probably originated in London in the 1920s, because it was first published in the Harry McElhone’s “’Harry’ of Ciro’s ABC of Mixing Cocktails“. The original pairs equal parts of Irish Whiskey and Scotch with a half measure each of lemon juice and orgeat. Obviously, there are countless possible pairings of Irish whiskey with single malt. However, I would recommend not using a too smoky Scotch in this.
A splash of eau de vie
In the case of the “Punch Through” I replaced the Scottish single malt with a German one from Scheibel. For the Irish Whiskey part, I chose the Busker Triple Cask, because of its mellow notes. It turned out that the different barrel finishings of the two whiskies made them ideal partners. However, the most important change was the addition of a little splash of blood orange eau de vie from Lantenhammer. Another part of the cocktail’s taste is the Orgeat. You should really search for a high-quality one like from Meneau.
Two whiskies in harmony
3 cl Busker Irish Whiskey
0,75 cl Lantenhammer Orange Eau de Vie
1,5 cl Lemon Juice
1,5 cl Orgea
Garnish: Lemon & Lime Wheels;
Song: Junius Meyvant – Punch Through The Night;
As mentioned above, the two whiskies work perfectly well together. There are certain dried fruit and malt notes. Additionally, the blood orange eau de vie shines through and contributes more fruity flavours. However, what really makes the drink different from a regular Whiskey Sour is the Orgeat. The almond flavour seems not only to work with rum, but with almost any barrel aged spirit. Furthermore, the Orgeat takes the drink in a smoother direction. Here is where you notice the quality of your almond syrup. After all, you do not want your whole drink to taste like marzipan.
