![]() ![]() Strain the drink into a Highball glass and top with ginger beer for a refreshing twist, de Rivera suggests.To transform the Gold Rush into another classic, don't shake it over ice-just combine the ingredients, top with hot water, give it a stir, and you have a Hot Toddy.“I like a Whiskey Sour when there are little bits of ice floating on top, and you only get that when you give the ice a real pelting.” Make It Your Own The solution: “Shake the hell out of it,” Simonson recommends. Shake Hard-And Then Shake Some MoreHoney can be tricky to integrate into a drink. 2) Shake until a thin frost forms on the outside of the shaker. Keep It ColdTwo steps will help ensure your drink is cold and stays cold longer as you enjoy it, de Rivera says: 1) Chill your serving glass. But since the Gold Rush uses rich honey syrup, adding an egg white would be overkill. Don't Add Egg WhiteAn egg white is sometimes used in a Whiskey Sour to give the cocktail that lavish mouthfeel. A 3-to-1 ratio of honey to water will result in a luxurious, full-bodied drink. ![]() Top Tips Enrich the Syrup “Don't skimp on the honey syrup,” Simonson says. Store refrigerated in a tightly sealed container for up to 2 weeks. Honey SyrupĬombine honey and water in a pot over medium heat. Strain into a chilled double Old Fashioned glass with a single large ice cube. Gold Rush RecipeĬombine all ingredients in a cocktail shaker filled with ice, and shake vigorously until the drink is sufficiently chilled. Weller Special Reserve.Ī Gold Rush calls for bourbon, but the choice of which type to use is up to you. ![]() He says wheated bourbons are fine if you like your drinks on the sweet side and suggests Maker's 46 or W.L. He recommends Elijah Craigor Henry McKenna 10 year old Bottled in Bond Single Barrel.Leo de Rivera, head bartender at Red Phone Booth in Atlanta, prefers Four Roses bourbon, or for more spice, Knob Creek or Old Forester. A little rye in the mashbill is okay, but Simonson cautions to avoid wheated bourbons, which are too mild. He recommends a bourbon that's mostly corn and aged at least six years to maximize flavor. “Honey flavors are soothing and sweet, and bourbon has that sweetness, so they go together,” Simonson says. Choose Your WhiskeyThe Gold Rush calls for bourbon. It's a simple technique, yet the change creates an entirely new experience in the glass. Potato Head school of mixology”-you swap out one ingredient for something else. “But anybody can make honey syrup, so the Gold Rush is easy to replicate.” It's just bourbon, honey syrup, and lemon-perfectly balanced.Simonson considers the Gold Rush an example of the “Mr. “So many modern cocktails are a little difficult to make because you need a special ingredient from the liquor store or to create something from scratch,” Simonson says. The syrup dressed it up and gave it a more luxurious mouthfeel.”The Gold Rush soon became a standard not only at Milk & Honey but at bars worldwide. “You wouldn't think such a simple change would be so important, but everyone who had this drink raved about it. “The Sour is thought to be a pedestrian cocktail,” Simonson says. So one night in the bar's early years, he requested a Whiskey Sour made with the syrup. According to Robert Simonson, author of several cocktail books, Siegal knew they had a very rich honey syrup on hand. Siegal invested in the bar and also bartended. Some of the best cocktails are the simplest, as the Gold Rush-a modern classic just like the Penicillin-proves.In 2000, Sasha Petraske opened Milk & Honey in New York City. ![]()
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