As I’ve been hosting my nightly Virtual Happy Hours, I’m always researching accessible three-ingredient cocktails, The Gold Rush fits the bill perfectly. This is an adaptation of the classic whiskey sour but without the egg white and bitters.
Made with only bourbon, lemon juice, and honey syrup, this is sort of like a cold version of a hot toddy. This cocktail was created by bartender T.J. Siegal at New York bar Milk & Honey in the early aughts.
I created this ice wedge in the glass using the same technique
described in my On Tilt Old Fashioned post. All it takes is a glass half full of water, leaned on it’s side with the help of a muffin tin and tucked into the freezer for a few hours.
It’s been so much fun hosting happy hour and teaching folks new cocktail techniques and having some laughs along the way. That being said, I’m really looking forward to being able to connect with people in the flesh.
To be clear, I am well aware of the vital importance of these public health precautions. But damn, am I eager to get back to restaurants, shops, friends’ houses, I even have a hankering to get back to my office.
I’m getting pretty tired of my own company. Charming though I am.
It’s hard to say what I’m looking forward to most, at the moment, after an unseasonably cold April and May, drinks on a patio with an oversized sunhat and fashion romper seems like a pretty good option.
I’m sure I’ll need to sleep for two weeks after one evening of real socialization, but I’m giddy with anticipation. It’s heartening to see that some provinces are relaxing restrictions and that Ontario looks to be headed in a similar direction, towards the end of the month.
What are you guys looking forward to most?
- 2 ounces bourbon
- ¾ ounce freshly squeezed juice from 1 lemon
- ¾ ounce honey syrup
- 1 cup water
- 1 cup honey
Shake all ingredients over ice and strain into a rocks glass over one large cube. Garnish with lemon twist.
Combine honey and water in a small saucepan over medium heat. Simmer, stirring often, for 5 minutes until the honey and water are fully combined. Cool to room temperature. Store in an airtight container in the fridge for up to 2 weeks.