guglvisa.blogg.se - Gold rush cocktail

It’s not that I can’t live without Matthew McConaughey in my everyday life, it’s more that I really dig on his whiskey. Check out his past cocktail recipes.I’m using Longbranch from Wild Turkey. 2:1 honey syrup is about as sweet as lemon juice is sour, so match it pound-for-pound with lemon juice and you’ll make a balanced drink with nearly any spirit.Įvery week bartender Jason O’Bryan mixes his up his favorite drinks for you. Combine two parts honey to one part hot or boiling water (it helps to measure by weight if you can, as honey is difficult to get out of a measuring cup with any kind of precision) and stir to combine. The only important thing here is that honey turns into a rock when it hits ice, so you have to make a syrup out of it before you’re going to use it in a cocktail. That being said, most normal consumers don’t have an array of honeys to choose from so know that local is always a nice choice, but honestly just use whatever you’ve got. The honey may lend the drink earthy or citrus or floral notes. Honey: The flavor of honey may vary wildly based on the flowers those bees sipped on. Lemon juice: It should be fresh, as always. Honestly all bourbons work pretty well and I wouldn’t call it off if I didn’t have one of the above, but if you’re setting out to find the sweet spot between quality and price, you really can’t beat Buffalo Trace here. Woodford Reserve would also work famously. Don’t get me wrong, Elijah Craig is a great bourbon and it works just fine here, but I feel the flavors work dramatically better with a richer bourbon like Buffalo Trace or its big brother Eagle Rare. Tasting a few Gold Rushes side by side, this seems less like Elijah Craig is the perfect bourbon for this drink and more like someone claimed it first and then a bunch of blogs echoed that first one. Garnish with a lemon wheel or peel.īourbon: I’ve noticed most online recipes, if they call for a specific bourbon, they tend to reach for Elijah Craig. Shake hard over ice for 8 to 10 seconds, and strain into rocks glass over fresh ice.

1 grapefruit peel, maybe 1” x 2”, taking care to get as little of the white pith as possibleĪdd all ingredients, including grapefruit peel, to a cocktail shaker with ice.

A “regal” Gold Rush is far and away my favorite version of the drink, one that I feel helps it realize the greatness that was hidden inside of it all along. Where once the Gold Rush was firmly in the mid-palate, now it has higher highs and lower lows where it once lingered on sweetness, now the finish conflicts with the grapefruit’s textured bitterness. Citrus fruits have tons of aromatic oil in their skins, and bartenders have been spraying the oil on top as a garnish since forever, but letting the ice beat it up in the tin supercharges this, infusing the entire cocktail with citrus oil. Shaking with a grapefruit (or other citrus) peel-coined a “regal shake” in 2010 by a bartender named Theo Lieberman, the first to popularize the technique-changes the whole game. Or, you can do my favorite thing, which is to take a bit of the peel of a grapefruit and throw it in the tin to shake up with the ice. Others add orange flower water-or some other floral or smoke note-to give another flavor to the finish. Some people add some ginger spice, which helps (take that idea a little farther and you have a Penicillin, one of the best of the new classics). To our great fortune, fixing this problem isn’t difficult, obscure, or expensive. It’s certainly not bad, but for me, that one-note ending bit is what keeps it from greatness. The cocktail starts with bourbon’s oak and lemon tartness and then settles into a wide flat honey note, like a beaver’s tail, that just sits on the tongue all the way through to the finish. It sits fat on the palate through to the finish, so just as honey smooths out the astringent tannins, it also drowns out a lot of what would otherwise make the drink interesting.

Honey has a clinginess to its flavor-even if a drink is balanced, honey is the last thing you taste. The weakness of the Gold Rush, however, comes from the very source of its strength, making it a kind of tragic flaw: the honey. Additionally, the presence of the honey occupies the spot in the finish where the whiskey’s tannins would get astringent, solving a persistent problem with (non-egg white) whiskey sours and solidifying it as one of the simplest and most intuitive of the “new” classics. It embodies one of the mind-blowingly simple concepts that broadens ideas of what cocktails can be: Sub honey for sugar in a basic whiskey sour, and you’re thrust into a practically new world of flavor and texture. It spread quickly and was everywhere in those heady early years.

The Gold Rush feels like it has been around forever but was invented just 20 years ago, at the legendary Milk & Honey in New York City.