Name: Gold Rush
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 22.5 ml Lemon juice; 22.5 ml Honey and water syrup; 1 swath Grapefruit peel/zest; 3 drop Saline solution 4:1

Ingredients

2 fl oz

Bourbon whiskey

³⁄₄ fl oz

Lemon juice (freshly squeezed)

³⁄₄ fl oz

Honey syrup (3 parts honey to 1 water by weight)

1 swath

Grapefruit peel/zest (optional)

3 drop

Saline solution (20g sea salt to 80g water) or pinch of salt (optional)

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of Lemon zest twist and lemon wedge.

Method

REGAL SHAKE all ingredients (including grapefruit zest).

FINE STRAIN into ice-filled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and discard.

Garnish with lemon wedge.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

21.3 grams of pure alcohol

Comments & Discussion

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Lilaloq 15w

Switched the Bourbon with Irish Whiskey (Tulamore dew) Perfection

Egg McKenzie 33w

simple excellence

Romina 1y

I did not add the optional ingredients, just lemon zest. Nicely balanced drink.

Peter Wilson 1y

This is definitely one of my favorites. Cold, refreshing and great two part taste.

I tried it with egg whites last night. Wouldn't recommend as I found it to be too thick to enjoy. Maybe with less egg or a 1:1 honey syrup. But I don't think I'll try that again.

i use a 2:1 honey syrup for this and it turns out amazing everytime. Have yet to try and make a 3:1 syrup.

eddie richards Premium Member 1y

I tried this using Triple syrup from Dale DeGroff & it was nicely balanced imo

Ulysses Grand 2y

2:1 honey to water works better in most cocktails for me. 3:1 always leans toward thin and overly sour. A go to drink for me though. Simple and good.

Simon Difford Verified User Premium Member 2y

3:1 (3 parts honey to 1 part water) is richer than 2:1 - it has a greater percentage of honey, so it should be the opposite of what I think you're suggesting.

Ulysses Grand 2y

Of course, you’re right. Meant 4:1 or 2:1/2. I’m used to measuring larger amounts where I use mls as the measuring unit. Thanks for catching that.

Miguel Perales Premium Member 3y

I'm a Bourbon guy so I went with a BIB (Bottled In Bond) Bourbon. The citrus sourness was a bit much. I tried it again with 1/3 oz//10 ml lemon juice and it was definitely more balanced and the Bourbon came through better. You definitely need a stronger Bourbon to overcome the citrus component.

Chris Dimal 3y

Quite sour, unexpectedly so. I do think this is where a higher proof Bourbon would be a bit more ideal. Still good though.

Chris Dimal 3y

Tried it with a high proof (cask strength) Bourbon, and now I get why it's a modern classic. Really delicious and wonderfully balanced!

Stephen Curtin 3y

I really can't get over the fact that this drink wasn't "invented" until the 2000s. I mean the very first thought I had when I learned how to make a whiskey sour was "I'll bet this would taste even better with honey instead of simple syrup" honey and lemon just work so well together.