A Gold Rush cocktail is a riff on a whiskey sour using honey syrup instead of simple syrup. The honey syrup is commonly made with a 1:1 ratio of honey to water, but I find that a 2:1 ratio helps to better balance out the lemon juice and bourbon. This makes enough syrup for 4 cocktails. Serve over a large ice sphere.
Ingredients
- honey: 0.25 cup
- water: 2 Tbsp
- ice: 2 cups
- fluid ounces bourbon: 2 piece
- honey syrup: 0.75 fl oz
- lemon juice: 0.75 fl oz (fresh)
- lemon twist: (for garnish)
Metric Conversion
Stages of cooking
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In a small saucepan, combine honey and water over medium heat. Bring to a simmer, stirring, until honey is dissolved. Remove from heat and cool completely. To account for evaporation, add a splash of water to bring the total volume of syrup up to 3 fluid ounces, if necessary.
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Add 1 cup of ice to a cocktail shaker. Add bourbon, honey syrup and lemon juice. Cover and shake until chilled, 15 to 20 seconds. Fill a rocks glass with remaining ice cubes or 1 large ice sphere and strain cocktail over the ice. Garnish with lemon twist. Cook's Note: Honey syrup recipe makes enough syrup for 4 cocktails. Editorial Note: Nutrition data for this recipe includes the full amount of honey syrup; the actual amount consumed will vary.
