The Gold Rush cocktail comes from PDT, the famous New York speakeasy. It’s a delicious mix of bourbon, honey syrup and lemon juice and is a lesson on how a few good ingredients can come together to make something great. You can find this recipe, along with a lot of great mixology advice and other recipes, in “The PDT Cocktail Book.”Print
adapted slightly from a recipe in “The PDT Cocktail Book” by Jim Meehan
2 ounces Elijah Craig 12-year-old bourbon or other high-quality bourbon
1 ounce honey syrup (see recipe below)
.75 ounces lemon juice
Honey syrup: 1/2 cup honey
1/2 cup water
Make the honey syrup: Add honey and water to a saucepan and head over medium heat until honey is dissolved, 10 minutes. (Alternate super-easy method: Add ingredients to a Mason jar and microwave without the lid for 1 minute. Remove the jar and shake it for a minute to help the syrup dissolve.) Make sure the mixture cools before using. Make the cocktail: Chill a double old-fashioned glass in the freezer for 30 minutes or more. Add the remaining ingredients to a cocktail shaker filled with ice and shake until chilled, 30 seconds. Strain into the chilled glass with a large ice cube and serve without a garnish.
For more on making your own simple syrup, see our post.
Keywords: gold rush, cocktail