Sergio’s Gold Recipe

Cocktail Preparation

1. 1

   Make honey syrup

   Combine equal parts honey and very hot water (for this recipe use 0.5 oz honey + 0.5 oz hot water) in a small jar, stir until fully dissolved and cool to room temperature.

2. 2

   Chill an old-fashioned glass by filling it with ice and set aside.

3. 3

   In a cocktail shaker filled with ice, add 2 oz añejo tequila, 0.5 oz gold rum, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice, 0.5 oz honey syrup, 0.25 oz golden falernum (or apricot liqueur) and 2 dashes Angostura bitters.

4. 4

   Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mix is well-chilled and slightly diluted.

5. 5

   Discard ice from the chilled glass and place one large clear ice cube in the glass.

6. 6

   Double-strain the shaken cocktail into the prepared glass over the large ice cube to remove small ice shards and any pulp.

7. 7

   Express the orange peel over the drink by holding it skin-side down above the glass and giving it a firm twist to release oils; rub the peel along the rim and drop it into the cocktail.

8. 8

   If using, gently place a tiny flake of edible gold leaf on the surface of the drink with a tweezers for a dramatic finish.

9. 9

   Serve immediately.