![]() ![]() ![]() Gold Rush infuses well with most spirits but we like bourbon or tequila the best. Jars can be infused a second time for a total of 16 pours. Add 12-ounces of alcohol, refrigerate for 3 days, and shake well before serving. (I need to weigh honey so I can convert this recipe to mass rather than volume, but this is as taken from PDT.This 16-ounce glass jar holds the beautifully-arranged fixings needed to make 8 - 16 servings of Camp Craft Cocktails GOLD RUSH: l emons, ginger, and honey & bitters infused non-GMO vegan sugar cane. Put in pot on stove over low heat, stir until dissolved, then chill. I’m going to try the following the next time I have a grapefruit handy: I also think rye is fantastic, but then I’m famous for using rye in place of everything. Notes: I think the over-proof bourbon really makes this drink, so try Old Grand-Dad 100. Shake and double strain over one big ice cube in a rocks glass. Without further ado, here’s the recipe from the PDT Cocktail Book, page 134. It uses three very common ingredients every bar has. And your customers wouldn’t be disappointed to pay $10 (or New York $15) for it. Viewed chronologically in terms of the cocktail revival, its import might be greater than you’d otherwise realize.īut anyway, the fact remains, it’s damned good. When viewed alongside all of the drinks that comes after it, it’s still damned good, but not out of the ordinary. I wasn’t there when they dropped a bomb on that poppy British invasion crap and spawned the genre I so love.Īnd so maybe that’s what this cocktail is, it’s the Led Zeppelin of drinks. No matter how much I may love Led Zeppelin, and I do, I can only appreciate their influence academically. Of course this drink wouldn’t be a revelation to me, since cocktails spent years improving before they got to me, thanks in large part to guys like Meehan. I mean, the drink isn’t that out of the ordinary is it? But then I realized it’s now 12 years later. It fundamentally changed the way I viewed cocktails.”Īt first I didn’t get it. “I’ll never forget coming to Milk & Honey for the first time, in 2003, and being served this drink. It’s a lot like a Penicillin, but without the ginger. The Gold Rush is three ingredients, bourbon, honey syrup, and lemon. ![]() One caught my eye quickly, the Gold Rush. I quickly decided I wanted to try it in some cocktails, so I busted out my trusty PDT Index (kudos to whoever made that thing, for you sir have saved me many hours of page flipping) and started sifting through. (I don’t have a bottle of the lower proof Grand-Dad handy for comparison.) After realizing it was my new favorite well bourbon (how the hell is that bottle only $17?) I read up a bit on it, and I think the flavor comes from a higher rye content in the mash bill and, of course, the higher proof. It’s got a deeper, slightly sweeter, spicier, oakier, and just generally more complex flavor than the Four Roses Yellow. And my experience with bonded liquors has been pretty damn good, as Rittenhouse (unfortunately not carried in my state) and Laird’s Bonded are both wonderful, inexpensive options.Īfter using most of the bottle for extracting various spices, I decided to try taking a swig of it, and damn was it tasty. I’d had regular Old Grand-Dad and found it to be a decent well bourbon, though I think I prefer Four Roses Yellow a tad, but I’d never tried the 100. I found a bottle of Old Grand-Dad 100 bonded bourbon at my local liquor store. I recently started making my own bitters, and as a result I needed some high-proof bourbon to extract a few ingredients. This is part of my Weekend Classics series of recipes that use entirely classic cocktail ingredients/methodology. ![]()
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