Gold Rush Recipe

Make honey syrup (if you don't have it ready)

Combine equal parts honey and very hot water (for these proportions, use 3/4 oz honey and 3/4 oz hot water) and stir until fully dissolved. Let cool to room temperature before using. You can make a larger batch (1:1) and store refrigerated up to 2 weeks.

Combine ingredients

In a cocktail shaker, add 2 oz bourbon (or rye), 3/4 oz fresh lemon juice (about half a medium lemon), and 3/4 oz honey syrup.

Add ice and shake

Fill the shaker with ice (about 1 cup) and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the outside is frosty. This dilutes and chills the drink appropriately and helps integrate the honey syrup.

Strain and serve

Double strain (or fine-strain) the cocktail into a chilled rocks glass over a large ice cube or into a chilled coupe without ice, depending on preference. If serving on the rocks, add 1 cup of fresh ice to the glass before pouring.

Garnish and finish

Express a lemon twist over the drink to release oils, rub the rim with the twist and drop it in (or float a thin lemon wheel). Serve immediately.