The Gold Rush Food

GOLD RUSH COCKTAIL

Gold Rush Cocktail image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2/3 cup honey
1 cup bourbon, such as Elijah Craig
1/2 cup fresh lemon juice
4 sprigs fresh mint, for garnish

Steps:

For the honey syrup: In a small saucepan, heat the honey with 1/3 cup water until it just comes to a simmer. Cool completely.
For the gold rush cocktail: Place 1 large ice cube in each of 4 rocks glasses. Combine the bourbon and lemon juice in a cocktail shaker with 1/2 cup honey syrup and some ice. Shake and strain into the glasses, garnish with the mint and serve.

GOLD RUSH

Gold Rush image

The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of sugar. The winning result, silkier and richer in flavor than the average whiskey sour, was soon served to customers.

Provided by Robert Simonson

Categories cocktails

Yield 1 drink, plus additional honey syrup

Number Of Ingredients 6

Ingredients

3 ounces honey
1 ounce warm water
Ice
2 ounces bourbon
3/4 ounce fresh lemon juice
3/4 ounce honey syrup

Steps:

Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
Strain into a rocks glass filled with one large ice cube. No garnish.

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