As it turns out this is one of the cocktails included in the seminal book published by the Savoy Hotel in the 1930’s and still in print today. Who Cameron was, we don’t know. What bartender threw this together, we don’t know. What we do know is that the cocktail calls for orgeat syrup, not orange bitters. Think about it. Any base spirit and lemon juice is going to be nasty without some kind of liqueur or syrup. What makes this cocktail work is a mystery, as much as a Blood & Sand (another Scotch cocktail). All that being said, when made PROPERLY, this is a great cocktail. The key here is to not overdo it with the orgeat. So, my recommendation is 1 ounce each of the whiskies, 1/2 ounce lemon juice and 1/3 ounce orgeat. You don’t need the orange bitters, but if you want to, you can toss in a dash of Dale DeGroff’s Pimento Aromatic Bitters.
Try it and see what you think. It’s surprisingly tiki-like and would work well with a pineapple/cherry garnish.
Cameron’s Kick Cocktail
0.75oz blended scotch whisky
0.75oz irish whiskey
0.5oz lemon juice
2 dashes orange bitters
Shake with ice and strain into chilled cocktail glass.