This riff on the classic Whiskey Sour is made with Irish Whiskey, Scotch Whisky, Orgeat Syrup and Lemon Juice. It basically splits the whiskey base spirit and swaps out the simple syrup for Orgeat. So it follows the classic formula, but creates a whole other bouquet of flavors.
The drink originally dates back to 1922. It appeared in Harry MacElhone’s book, Harry’s ABC of Mixing Cocktails with very little context for its mysterious name or who invented it or where. The early recipes clarify that the Orgeat is an almond syrup. Perhaps that was to distinguish it from it's ancestral formula, the barley/almond blend, which what was originally named Orgeat.
Whatever the story behind it, it's certainly an exciting, unexpected and delicious sour. The equal parts combination of Irish Whiskey and Scotch seems like it would be hard to pull off, but somehow the drink sticks the landing without a hitch. The Orgeat in this drink comes through as a sweetener, but you really don't get the impact of the almond nuttiness until the finish, which is where it's really pronounced.
Part of that is the exquisite balance that this drink manages to achieve. And part of it is the Orgeat I'm using. This is a homemade Orgeat ( https://youtu.be/kDKTwW0JVjY) that's made by toasting and steeping the almonds to extract the flavor. The other—more common—method is to soak and filter and sweeten the almonds until you essentially have a heavily sweetened almond milk. That method tends to give you a chalky, heavier syrup that, in a drink like this tends to be more prominent up front.
If you're using a orgeat like that or a quality store bought version that is cloudy and milky, then you may want to increase the lemon juice to 0.75 oz to help offset the dominance to the Orgeat. This is the method Jim Meehan recommends in his book, The PDT Cocktail Book. However, if you're using an Orgeat like the one I'm using, you'll want to stick to the original recipe.
The choice of Irish Whiskey is up to you, but there's no need to go all out on that one. A good, tasty blend will be excellent. The Scotch, however, you want to keep in the realm of the blended, young and non-peated. A Famous Grouse or Asyla or Great King Street Artist's Blend works wonders. If you wanna go single malt, Balvenie Double Wood would work well. But you want to stay away from peaty Scotches, even lightly peated ones. Now, most any other time, I'd tend to favor the smoky Scotches in a drink. In this one, however, it really overpowers the drink and you're really looking for something that will play nice with the Irish Whiskey...and the rest of the drink.
The blending of the whiskeys is oddly an important factor in the success of this drink. Just like a Tiki drink, that blends several rums in a single drink, this creates the effect of a super whiskey sour ( https://youtu.be/jWeCefJj-T0) with a nutty finish. So be careful, it may become your favorite drink. When you make it, you might want to scale the recipe up because you're going to want to have more than one. Cheers!
Recipe:
1 oz Irish Whiskey
1 oz Scotch Whisky
0.5 oz Orgeat
0.5 oz Lemon Juice
Shake with ice. Strain into chilled coupe glass. Spare the garnish.
Music:
Shake Down by Gavin Luke
via Epidemic Sound
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Featured in this Episode:
Teeling Small Batch Irish Whiskey
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Great King Street Artist's Blend
http://www.compassboxwhisky.com/whisk...
Bar Tools:
Coupe Glass (4.5 oz)
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OXO Measuring Cup
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Fine Mesh Strainer
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OXO SteeL Cocktail Shaker
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Citrus Juicer (Lemon)
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Cutting Board
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Small Knife
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Cameron's Kick - an Awesome Whiskey Sour with Irish Whiskey, Scotch & Orgeat | |
| 173 Likes | 173 Dislikes |
| 4,347 views views | 22,105 followers |
| How-to & Style | Upload TimePublished on 3 Mar 2017 |
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