Gold Rush
Ingredients
- 2 oz Bulleit Bourbon
- 3⁄4 oz Lemon juice
- 3⁄4 oz Honey syrup
- 1 swath Grapefruit peel/zest optional
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
Method
Glassware:
Serve in an Old-fashioned glass
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.
History:
Recipe envisaged by T. J. Siegel one night in 2001 at Milk & Honey, New York City, USA, where it was first made by Sasha Petraske.
Review:
A Whiskey Sour made with honey syrup in place of sugar.
