Gold Rush Cocktail
Gold rush. Honey rush.
by Erin Henderson
In the summer in rural Ontario, entrepreneurial farmers set up ad-hoc, road-side stands along the gravel-laced country highways. A smattering of produce, farm-fresh eggs, and maple syrup are among the offerings.
Often a cart dedicated to fresh honey will pop up, brimming with quaint, single serving jars through to hulking growlers, two litres in volume.
Related: The Spicy Honey Penicillin
Local honey, that's fresh and revealing of the terroir – wild flowers, blooming crops – is so delcious, it would be a shame to drive past and not pick up a few jars.
As late summer sets in, and September inches ever closer, a subtle chill laces the early morning and late evening air. Of course, the days are still blessedly sunny and hot, but after spending a day in my bathing suit at the perennially cold lake, suddenly I find myself a bit chilly, and need to grab a sweatshirt and sit by the fire, soulful cocktail in hand.
Gold Rush
The Gold Rush, a sort of combination between a Whisky Sour and the Bee’s Knees, is a drink that came our of New York City in the early aughts. An easy blend of spicy bourbon, honey syrup, and fresh lemon juice, this is a satisfying tipple for fireside chats and star gazing.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2 oz bourbon
- 1 oz freshly squeezed lemon juice
- 1 oz honey syrup*
- Garnish: lemon wheel
*to make honey syrup, gently dissolve equal portions of honey and water (for example, 1 cup each) in a sauce pan over low heat. Cool and store in the fridge for up to a week.
How to Make It:
- Into a shaker filled with ice, pour all ingredients and shake until well chilled.
- Strain into a rocks glass with a king cube, preferably, or filled with regular ice if you’re roughing it at the cottage or campsite.
- Garnish with a lemon wheel and grab your seat by the fire.
