Tuxedo
Robert Simonson, Jarred Roth
60 ratings with an average rating of 4 out of 5 stars
60
Gold Rush
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- Notes
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Ingredients
Yield:1 drink, plus additional honey syrup
- 3ounces honey
- 1ounce warm water
- Ice
- 2ounces bourbon
- ¾ounce fresh lemon juice
- ¾ounce honey syrup
Preparation
- Step 1
Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes ½ cup, and will keep, covered, at room temperature, for up to 1 week.)
- Step 2
Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and ¾ ounce honey syrup; shake until chilled, about 15 seconds.
- Step 3
Strain into a rocks glass filled with one large ice cube. No garnish.
Private Notes
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Cooking Notes
EW
or, just read the step-by-step directions which clearly spell out which ingredients are for the honey syrup and which go into the single serving drink
Prakash Nadkarni
The ingredient list needs to be fixed. There should be subheadings for the Honey Syrup (3 oz honey, 1 oz water) and the Gold Rush itself: (ice, etc.)
Euphemia Thompson
I love this cocktail. I just had it -- but I was out of honey and lemon. But that large ice cube sure did the trick. :-)
DDB
I'm a beekeeper and bourbon lover and have been making this drink for years. Skip making honey syrup. Bourbon, squeeze half a lemon, add a teaspoon +/- of honey. Stir, Add ice last as the honey doesn't mix in if chilled. The melting ice adds the water of the honey syrup. Feeling frisky? Add a dash or two of bitters. My version of a margarita is the same: tequila (though I prefer mezcal), honey, half a lime
JM
Right before everything shut down at the end of February 2020, the bartender at the Iroquois Hotel made me a very tasty variation on the Gold Rush that included pineapple. I’ve tried to re-create it by adding pineapple juice to this cocktail equal to the amount of bourbon, which makes it a little less boozy.
DrDre2008
As snarky as it is true.
mountainweaver
What you have is the recipe for the Hot Toddy served at the Bushmill Distillery in Ireland. The only thing missing is a dash of spice (cinnamon, clove & allspice)
Matthew Daumen
So it’s a “cold toddy.”
Brad
I make something similar with Mike’s Hot Honey. The spice kick is delicious!
Scott F
Here is 3:1, honey:water; the PDT cocktail book is 2:1 - play around and see what you like better. You'll be modulating how forward the honey is in the drink. You definitely don't need to boil it, only long enough to meld the two - like making simple syrup.
Jean
Wonderful I am always looking for ways to use the honey from my bees. I will replace simple syrup with honey syrup going forward. Thanks for sharing
Josh
Only if you don't shake it
Mike
It's worth mentioning that honey syrup can last at least a month if refrigerated, almost certainly longer, given that simple syrup will also last a month when refrigerated. This is particularly helpful if you are making larger batches of honey syrup if you intend to make this cocktail on the regular, or if you want to make other cocktails with honey syrup (might I recommend the Athol Brose?)
Cole C.
This is made significantly better with the additional of a regal shake: throw a grapefruit peel in the shaker with the drink, which expresses the oils in the peel and rounds the finished product.
LI
This is basically a Bee's Knees made with bourbon instead of gin- we've "invented" this at home not knowing that there was a name for it. Very good either way!
OR
Delicious. Everyone we have made it for love it and instant favorite!
andrew
long ago i thoroughly enjoyed a drink called the weekender in new orleans at cure. replacing half an ounce of the bourbon with mezcal immediately returned me to that balmy afternoon.
tracie
Added one and a half lemon. Probably could do 2. Whipped eggs longer and really rose out of small pan
Matthew Linz
The same recipe but prepared with rye whiskey has been sold as the Hotel Saskatchewan cocktail. Published in Bottoms Up! in 1951.
Ellen Tabor
This becomes a Bees' Knees if you swap in gin for bourbon. Less sweet, more bracing, still delicious.
HoppyDave
similar to a Bees Knees cocktail......
Ed
Go straight to the horse's mouth—buy Petraske's "Regarding Cocktails." This one's in there.
Robby Scharf
Made this drink with less honey and juice from a lemon and it was delicious! The key is mixing the honey with warm water, which melts the honey. My wife and I are tequila drinkers, but this got us more schnockered than our normal tequila drinks. So we're fans! It's 5:00 somewhere right now...
Max Alexander, Rome, Italy
It's much easier to measure honey (and almost everything else) by weight, as we do here in Europe. One fluid ounce of honey weighs 40 grams, so pour 120 grams of honey into a small saucepan on a kitchen scale. Add your ounce of water, heat until combined, done. No spatulas, not a drop of wasted honey on the counter, no cup to clean.
Markster
Seems a tad high in sweetness just reading the recipe. Almost 4 oz of sugar. Ugh.
Max Alexander, Rome, Italy
The recipe makes enough honey syrup for more than five drinks. Each drink has a little more than half an ounce of actual honey.
GR1
No, the recipe includes making a batch of honey syrup sufficient for 5 drinks.
Heather
It's actually less than one oz per drink.
Lgc
I do a similar whiskey sour with maple syrup - let’s call it a Sugarhouse Sour. I prefer it with a good rye, but bourbon is a natural.
dj
Hot Toddy-esque! Just cold. Makes me feel like I made a healthy choice for a “buzzzzz.”
Delicious
We all loved this cocktail. I used lightly cinnamon flavored honey that I had on hand. It lent a lovely delicate note but I think this would be great with any honey. I wonder how it would be with agave instead.
Neva
I make something like this with bourbon, lemon juice and Domaine de Canton (which is a French liqueur made with ginger and brandy). I eye ball proportions - but I think it translates to 2 parts bourbon, 1 part lemon juice and 1 part Domaine de Canton.
Cole C.
This is made significantly better with the additional of a regal shake: throw a grapefruit peel in the shaker with the drink, which expresses the oils in the peel and rounds the finished product.
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