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  It was originally made at New York's Milk & Honey back in 2003.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.

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3 comments:

  1. SheriAugust 16, 2012 at 6:27 PM

    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.

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  2. The Lush ChefAugust 17, 2012 at 9:53 AM

    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.

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  3. Noam Sayin'June 27, 2013 at 6:35 PM

    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.

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