Gold Rush Recipe

Make honey syrup

If you don't already have honey syrup, combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and cool to room temperature before using. Store extra in the fridge up to 2 weeks.

Combine ingredients

Add 2 oz featured whiskey, 3 tbs fresh lemon juice, and 1.5 tbs honey syrup into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 6 large cubes). Shake vigorously for 12–15 seconds until the shaker feels cold to the touch and the mixture is well chilled and slightly frothy.

Prepare glass

If serving on the rocks, fill a rocks glass with fresh ice. For a slightly more elegant presentation, chill a coupe or Nick & Nora glass and serve up.

Strain and serve

Double-strain the cocktail into the prepared glass (over fresh ice if using a rocks glass, or neat in a chilled coupe). Double-straining removes small ice chips and any lemon pulp for a smoother sip.

Garnish

Express the oils of a lemon twist over the drink and drop it in, or rest a lemon wheel on the rim. Serve immediately.

Taste and adjust: if the cocktail tastes too tart, add 1/4 tbs more honey syrup and stir briefly; if too sweet, add 1/4 tbs more lemon juice.

Variations: swap part of the whiskey for a smoky bourbon for depth, or add a drop of bitters (optional) for complexity. For a single-serve batch multiply ingredients proportionally.