Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Mar 22, 2012

Gold Rush Cocktail


When the Lush Chef has a drink meeting canceled, she makes lemonade out of lemons...err...cocktails using her home bar supplies! I was flipping through my PDT Cocktail Book for ideas, and while most of the drink recipes in there can be rather complicated, they do have some simple ones.  I've had the Gold Rush cocktail at a few bars around town and it's the perfect combination of bourbon, sweet and citrus.  It was originally made at New York's Milk & Honey back in 2003.  That place may be a members-only club, but you can add this cocktail recipe to your arsenal.  Their version calls for 12-year Elijah Craig, but I used my good-ol' standby of Bulleit.  To make the honey syrup, just heat up honey and water (1/2 oz water to every 1 oz honey) in a small saucepan over medium heat, and keep stirring until the honey dissolves (don't let it boil!).

Gold Rush Cocktail
Ingredients:
  • 2 oz bourbon
  • 1 oz honey syrup
  • 3/4 oz lemon juice
Combine all ingredients in a cocktail shaker with ice.  Shake and strain over a large ice cube into a chilled rocks glass.

3 comments:

Sheri said...

I made this last night after seeing a reference to it on The Kitchn. Yum! It's so good. I love the PDT book but hadn't gotten to this drink yet.

The Lush Chef said...

Thanks so much, Sheri! So glad you enjoyed. Isn't that book great? So many of the recipes in there can be a bit complicated, but I love this one for its simplicity.

Noam Sayin' said...

I thought I invented this drink last summer when I was screwing around with lemon, honey and bourbon. I don't thin my honey, though. I blend it with the lemon juice. Takes a little extra effort but well worth it.