Gold Rush Cocktail

This simple sour has a name that calls to mind a 19th-century classic, but it’s much more modern than that. Bartender T. J. Siegal created it for New York’s Milk & Honey in the mid-2000s.

The cocktail blends bourbon, lemon juice, and honey syrup for a whiskey-laced spin on the Bee’s Knees.

Note: To make honey syrup, combine 1 cup water with 1 cup honey in a small saucepan and heat over medium heat, stirring constantly, until honey is dissolved. Cool before using. The syrup will keep in a sealed container in the refrigerator for up to 5 days.

INGREDIENTS
60ml bourbon (60ml)
23ml freshly squeezed juice from 1 lemon
23ml honey syrup (23ml) made by heating 1 cup water with 1 cup honey over medium heat, stirring constantly until honey is dissolved. Cool before using.

Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old fashioned glass.