Gold Rush Recipe
bourbon, honey syrup, lemon juice, lemon twist
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Ingredients
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Cocktail
Honey Syrup (if making fresh)
Method
Honey Syrup (make ahead or as needed)
Combine
Place the measured honey and hot water in a heatproof container or small saucepan.
Stir until combined
Stir the hot water and honey until the honey is fully dissolved and the mixture is uniform. Let cool to room temperature before using. Store in the refrigerator up to 2 weeks.
Cocktail Assembly
Chill: If desired, chill a rocks or coupe glass by filling it with ice and water while you prepare the cocktail, then discard before straining.
Add ingredients to shaker: In a cocktail shaker, pour 2 oz bourbon, 0.75 oz honey syrup, and 0.75 oz fresh lemon juice.
Add ice: Add 4 large ice cubes to the shaker so the mixture chills quickly without over-dilution.
Dry shake (optional): For a slightly silkier texture, shake the ingredients vigorously without ice for 10 seconds to aerate.
Shake with ice: Add ice (if you did a dry shake remove it) and shake vigorously for 12–15 seconds until the shaker is cold to the touch.
Strain: Double-strain (fine mesh strainer optional) into a chilled rocks or coupe glass over one large ice cube or neat, depending on preference.
Serve: Present immediately and enjoy.