Modern Classic: The Gold Rush
Here's an easy cocktail you can throw together that requires just three ingredients, one of which you can make on the fly. The Gold Rush is essentially a whiskey sour made with honey syrup rather than simple, typically with no egg whites. It was created for NYC's influential Milk and Honey by T.J. Siegal and has become a common off-menu order amongst cocktail enthusiasts. Simple and delicious!
The Gold Rush
2 oz bourbon (90 or 100 proof preferred)
.75 oz fresh lemon juice
.75 oz honey syrup* (1:1), or .5 oz if using 2:1
Shake all ingredients with ice, strain onto fresh ice in a tumbler/rocks glass. Garnish with a lemon wheel.
You can make it as you prep your cocktail, and you don't have to make much of it either. I often just mix mine on the spot as I'm getting my other cocktail ingredients together. You can either use a hot water kettle or microwave some hot water, then add your honey to it and stir until dissolved. For a tiny batch just measure out by the tablespoon. If you want to make a large batch, use a small sauce pan.
If you make a 1:1 syrup, you can use the "standard" equal parts sweet and sour in the cocktail. If you're making your syrup 2:1 (honey to water) then you should use .5 oz of syrup in your recipe. As always, you can adjust for personal taste.
What's your favorite bourbon to use with it? I just used Elijah Craig and it was nice, but had a hint of astringency.ReplyDelete
Also, yay for more blogs! This one seems like a nice companion to the French Connection in the 3-ingredient summer cocktail department.
I've been using Old Forester 100 for a lot of cocktails lately, as well as my bourbon infinity bottle that has a mishmash of mostly higher proof bourbon. Also Old Grandad 100 proof is another mixing favorite for sours... Good to be back at it, thanks for reading!!Delete