Gold Rush

This cocktail uses honey syrup in place of simple syrup in a new take on a whiskey sour.

Recipe by T. J. Siegal

Makes 1 cocktail

Gold Rush

• 3 oz honey

• 1 oz warm water

• 2 oz bourbon

• 3⁄4 oz lemon juice

• 3⁄4 oz honey syrup

Make honey syrup by combining honey and water in a sealed container. Shake until combined (makes 1⁄2 cup, and keeps, covered at room temperature to up to a week).

To a cocktail shaker, add bourbon, lemon juice, and honey syrup. Add ice and shake 20 seconds until cold. Strain into a cocktail glass filled with one large ice cube.