Gold Rush

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

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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.

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