1/4/2023 0 Comments Gold rush cocktail![]() ![]() Some people even say it reminds them of a chilled Hot Toddy. Some think of it as a twist on the Whiskey Sour, while others compare it to a Bee’s Knees with bourbon instead of gin. It’s bright, sweet, tart and perfect for any season. The simple mix of bourbon, fresh lemon juice, and honey makes it the kind of crowd-pleasing sipper that even non-whiskey drinkers will love. Siegal at New York City’s Milk & Honey in the mid-2000s. Keep it up.This modern classic was created by bartender T.J. I strongly believe in supporting the community of drink enthusiasts, so names like Dave Wondrich, Jeffrey Morgenthaler, Chip Dykstra, Andrew Bohrer, Jeff Berry, Doug Ford, etc., are often repeated at my establishment per my insistence. Anyway, if people ask, I’ve told the other bartenders to drop your name as the drink’s source, as well as Andrew Bohrer’s idea for the garnish. That way the smell remains all the way to the bottom of the drink. This is an excellent, excellent drink…we’re planning on garnishing with the whole peel of the juiced lemon, rolled with the inside showing into the shape of a rose, and 4 drops of angostura bitters dropped right into the rose. I’m drinking one right now at home, using 2 oz the cask-strength bourbon, 1.5 oz of 2:1 honey syrup, and one whole lemon, juiced. Obviously, this is something of a wild beast to tame, but this cocktail has made it worth the fight, and will take the place of our requisite “whiskey sour” option (under the correct name, of course). Anyway, one of the many bottles of liquor to be exhibited as part of our selection is Booker’s Cask-Strength Bourbon from Jim Beam, bottled this year at 64% ABV. Our new restaurant is about to open up in Grand Rapids, and I’m slated to come on as a real live bartender at the opening, as well as head of the cocktail menu. “The Gold Rush Cocktail” at : All text and photos © 2014 Douglas M. My favorite glass for the whiskey sour is the Old-Fashioned or “rocks” glass I think I prefer to serve the Gold Rush that way, too, over ice. I’ve never had a Gold Rush outside of the Midwest, but I would expect the flavors to reflect the honey sources in each region.Īs for the presentation, nearly all of the write-ups I’ve seen recommend a stemmed cocktail glass for serving. Here in southern Minnesota, honey tends to be about prairie flowers and grasses in a Minnesota Gold Rush, the honey’s floral characteristics fill the nose and add a bit of grassiness to the flavor of the drink. As a result, the drink’s flavor is strongly affected by geography and season. The flavor of the Gold Rush differs from the standard bourbon sour only in the extra complexity of the honey. In a balanced Gold Rush, the flavor is dominated by the whiskey then there is a hint of the honey, followed by just enough of the lemon tartness to keep the sweetness from running amok. The honey is more than a sweetener here, it is an important flavor element you want to add enough to let its flavors shine through, but not so much that the drink becomes overly sweet. ![]() You’ll want to adjust the amount of lemon according to the seasons and the tartness of your fruit. ![]() The trick, as always with sours, is to balance the sweet and tart flavors, so that neither overpowers the other, but you still have a drink dominated by the whiskey. Lee that I’ve listed above are a nice choice at 90 proof, and Weller’s Antique 107 works extremely well in both whiskey sours and Old-Fashioneds. Sours work well with high-proof bourbons. Optionally, garnish with lemon twist or brandied cherry. Shake all ingredients with ice until very cold strain into a chilled cocktail stem or rocks glass. (You could also think of the Gold Rush as a bourbon version of the gin-and-honey Bee’s Knees, which has been around at least since Prohibition, and which has inspired other substitutions-notably the rum-based Honey Bee.)īut Siegel seems to be the first to have served a mix of bourbon, lemon and honey when anyone was writing it down, and that counts for a lot. It seems like the honey variation surely must have been reinvented about a thousand times a year since the Civil War, but there seems to be no record of it. I think of bartenders-good bartenders-as an inquisitive and experimental lot, and honey isn’t exactly a new sweetener. Siegal for its original formulation, at Manhattan’s Milk and Honey. It’s hard to believe that such an obvious variant of the whiskey sour is a recent discovery, but it seems the Gold Rush only goes back to around 2000. Jim Meehan ( PDT Cocktail Book) credits T. With a more complex flavor than the whiskey sour on which its modeled, it is a simple combination of bourbon, lemon and honey. The Gold Rush is a modern cocktail with a definite old-school classic vibe. ![]()
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