Monday, November 12, 2012

The Gold Rush - A Deliciously Simple Cocktail with a Twist.

I have a shameful secret. Occasionally, people ask me what my favorite 'everyday' cocktail is. Something to make after coming home from a long day at work. (Or after stepping into the kitchen from a long day at work. Working from home is pretty sweet.) My favorite cocktail to make at the end of a long day is: beer. Seriously, who wants to juice limes and muddle cucumbers and make syrups after nine hours of work? Not me. Cocktails are delicious. But I am lazy. 


However! Lately, the thing I find myself reaching for is not a beer, or even a nice tall glass of wine. It's a Gold Rush, a delicious (and stupidly simple) amalgamation of bourbon, lemon and honey. Jason gets credit for discovering the Gold Rush when we went to LA's Copa D'Oro, part of a disturbing trend where my friends always manage to order delicious-er drinks than me at schmancy cocktail bars. I thought of this cocktail when another friend texted me wanting to know of a good bourbon cocktail for someone who found an old fashioned a little too strong. Recollecting the Gold Rush and its bourbony deliciousness, I decided to mix one up for myself. Here are a couple of recipes I found, courtesy of the internets:

Gold Rush 1 
2 oz bourbon
.75 oz lemon juice (fresh-squeezed, and don't cheat)
.75 oz honey syrup

Gold Rush 2
(from the Lush Chef)
2 oz bourbon
.75 oz lemon juice
1 oz honey syrup

To make the honey syrup: mix one part honey with two parts hot water. Stir. Super easy. 

To make the drink: combine all the ingredients in a shaker full of ice, shake the hell out of it, and strain into a cocktail glass. 

I tried both variations: version 2 is a smoother cocktail, whereas the one with less honey is a little saucier. At the time I couldn't decide which one I liked better, but after a while I decided to go with version 2, mostly because this recipe lends itself quite well to the addition of a little bit of lavender bitters, which will give the drink a little something floral on the nose and a certain je ne sais quoi on the tongue. I've decided to call the lavender version 'Purple Rain'. I'm sure I'm not the first person to call a drink that. But I'm sure mine is the best. 

Purple Rain
2 oz bourbon
.75 oz lemon juice
1 oz honey syrup (from local wildflower honey!)
I dash lavender bitters (I used Bar Keep Lavender Spice bitters. Don't go too crazy with this stuff, or your drink will taste like a bar of soap.)

Quick, put on a Prince album. And drink up. 

3 comments:

  1. Mmm... looking for a recipe to try out the lavender bitters I picked up recently. Also, I think I'd try subbing in some Bärenjäger (if only because I have a giant bottle that needs some attention).

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  2. Hi,
    Im currently a student in London and right now I'm doing a huge research project
    for my dissertation on non-alcoholic cocktails, looking at the experience and
    fascination of cocktails etc.
    Im also a part time cocktail bartender which is where my interest in alcohol
    has come from.
    Im a huge fan of your blog, and would love to ask you a few questions about your
    views and thoughts which would really help towards my primary research. Would
    this be okay?
    Thanks,
    Grace

    Gracerit@hotmail.com

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