Sparkling Gold Rush
An extremely drinkable bourbon and honey based cocktail, perfect for summer. Directions include a single serve and pitcher version.
My idea cocktail is enough liquid to sip through appetizers and get you at least part of the way through dinner. This means that my drinks aren’t usually very strong (I shiver every time I taste straight alcohol), and often have a sparkling component. This recipe was adapted from the classic Gold Rush drink which is credited to T.J. Siegal from the NYC restaurant Milk & Honey. It’s extremely similar to a whiskey sour with honey syrup used in the place of simple syrup. I adapted this recipe and added gingerbeer to suite my personal preference and to go with a Honey Themed Dinner Party I hosted in collaboration with Party Trick.
This drink pairs wonderfully with the two appetizers I made for a Honey Themed Dinner Party:
Step-by-step Directions
Materials Needed
Cocktail shaker (or mason jar with a tight fitting lid)
Cocktail jigger
Sauce pan or mason jar for making honey syrup
Ingredients (Makes 1 Cocktail)
2 oz bourbon or whiskey
3/4 oz honey syrup
3/4 oz fresh lemon juice
4 oz gingerbeer
Ice for shaking
Large Ice cube
Garnish: Thyme sprig or lemon wedge (optional)
Prep the honey syrup. Combining 1:1 honey and filtered water in a sauce pan or microwave safe jar. I prefer the microwave because I can store it in the same jar it is mixed in.
Microwave method: Combine 1/2 cup honey and 1/2 cup filtered water and microwave for thirty seconds then stir. Microwave another thirty seconds and stir. Then repeat and keep heating in 15 second bursts until you can see its fully combined. Let cool to room temperature then seal with a lid. Refrigerate until ready to use. Lasts up to two weeks.
Stovetop Method: Combine 1/2 cup honey and 1/2 cup filtered water in a small sauce pan over medium heat. Stir using a rubber spatula until the honey melts and combines with the water, about 3-4 minutes. Transfer to a heat proof jar and let cool to room temperature then seal with a lid. Refrigerate until ready to use. Lasts up to two weeks.
Make the drink. Put a large ice cube (this is what I like to use) into a whiskey or old fashioned glass. Add 2 oz bourbon, 3/4 oz honey syrup, 3/4 oz freshly squeezed lemon juice and a handful of ice to a cocktail shaker. Shake vigorously for about 20 seconds. Pour into the prepared glass, and top with 4 oz gingerbeer. Garnish with lemon wedge or thyme sprig, and serve immediately.
To make a pitcher version of the drink: Serves 8
Add the following to a 60 oz or larger pitcher, and stir using a wooden spoon or cocktail spoon.
6-8 large whiskey ice cubes
2 cups bourbon
3/4 cup lemon juice
3/4 cup honey simple syrup
32 oz ginger beer
A few sprigs of thyme
To serve pour into a whisky glass prepared with a large whisky cube.
Sparkling Gold Rush
An extremely drinkable bourbon and honey based cocktail, perfect for summer.
Ingredients
Instructions
- Place a large whiskey ice cube into a whiskey or old fashioned glass.
- Add 2 oz bourbon, 3/4 oz honey syrup, 3/4 oz freshly squeezed lemon juice and a handful of ice to a cocktail shaker. Shake vigorously for about 20 seconds.
- Pour into the prepared glass, and top with 4 oz gingerbeer.
- Garnish with lemon wedge or thyme sprig, and serve immediately.
Notes
See recipe description for directions on making honey simple syrup and a pitcher variation of this drink.
