Cameron’s Kick

About the Cameron’s Kick

Made with Timber Creek Florida Single Malt Whiskey, fresh lemon juice, and orgeat, Cameron’s Kick is a Prohibition era sour prized for the way its nutty, almond forward sweetness plays against a malty single malt base. Where a lot of whiskey sours lean on sugar, this one gets its body from orgeat, an almond flavored syrup with a distinct floral edge, and that changes the whole personality of the drink; it drinks rounder and more dessert like than a standard sour while still finishing dry and bracing thanks to the lemon. Timber Creek’s single malt is well suited to this build because it is produced through the distillery’s PureBlend process, in which the malted grain is distilled and barrel aged on its own before final blending, giving the whiskey a clean, toasty malt character rather than the muddier profile you sometimes get from mixed mash bills.

That clarity lets the orgeat’s almond notes come through distinctly instead of collapsing into a generic sweetness. To make it, shake one ounce of the single malt with three quarters of an ounce of lemon juice and half an ounce of orgeat over ice until well chilled, then strain into a chilled coupe with no garnish needed, though a light dusting of nutmeg on top is a nice traditional touch if you have it on hand. Some versions of this cocktail also call for a small amount of Irish whiskey blended in alongside the malt, but this build keeps it single spirit and lets Timber Creek carry the whole drink [VERIFY: some published versions of Cameron’s Kick split the base spirit between Irish and Scotch style whiskey, others use a single malt alone].

It is a good match for a cheese board built around cheddar or smoked salmon, and it works especially well as a slow sipping cocktail after a meal rather than a fast paced first round drink. Enjoy it thoughtfully and pace your night if you are having more than one.

Made with Timber Creek Florida Single Malt Whiskey, fresh lemon juice, and orgeat, Cameron’s Kick is a Prohibition era sour prized for the way its nutty, almond forward sweetness plays against a malty single malt base. Where a lot of whiskey sours lean on sugar, this one gets its body from orgeat, an almond flavored syrup with a distinct floral edge, and that changes the whole personality of the drink; it drinks rounder and more dessert like than a standard sour while still finishing dry and bracing thanks to the lemon. Timber Creek’s single malt is well suited to this build because it is produced through the distillery’s PureBlend process, in which the malted grain is distilled and barrel aged on its own before final blending, giving the whiskey a clean, toasty malt character rather than the muddier profile you sometimes get from mixed mash bills.

That clarity lets the orgeat’s almond notes come through distinctly instead of collapsing into a generic sweetness. To make it, shake one ounce of the single malt with three quarters of an ounce of lemon juice and half an ounce of orgeat over ice until well chilled, then strain into a chilled coupe with no garnish needed, though a light dusting of nutmeg on top is a nice traditional touch if you have it on hand. Some versions of this cocktail also call for a small amount of Irish whiskey blended in alongside the malt, but this build keeps it single spirit and lets Timber Creek carry the whole drink [VERIFY: some published versions of Cameron’s Kick split the base spirit between Irish and Scotch style whiskey, others use a single malt alone].

It is a good match for a cheese board built around cheddar or smoked salmon, and it works especially well as a slow sipping cocktail after a meal rather than a fast paced first round drink. Enjoy it thoughtfully and pace your night if you are having more than one.