Gold Rush Cocktail

Cool the shaker by filling it up to 3/4 of its capacity with ice, then empty it.

Measure with the jigger and pour 2 OZ (60 ml) of bourbon into the shaker.

Measure with the jigger and pour 3/4 OZ (22 ml) of honey syrup into the shaker.

Squeeze 3/4 oz (22 ml) of lemon with the manual pressure juicer directly into the jigger (to check the exact quantity of juice) and pour it into the shaker.

Close the shaker and shake vigorously.

With the help of a dry scoop, fill the glass with ice.

Open the shaker and pour directly into the glass.

With a citrus peeler, remove a tongue of zest from a lemon. Flavour with the essential oils of the citrus fruit by squeezing the zest and placing it on top of the glass.

With fruit tweezers, garnish the cocktail with lemon zest. Ready to be served.

History

This cocktail was born in 2001 in New York behind the counter of the Milk & Honey (a local of Sasha Petraske, a leading name in the field of mixology). The real inventor of the cocktail is T. J. Siegel, a childhood friend of the owner of the place.

Curiosity

The original recipe of this cocktail involves the use of honey syrup, better if prepared at home since it is very easily made by mixing honey and water in equal quantities. When shaking, you have to do it with a lot of energy to be sure that the honey is perfectly blended with the other ingredients. The result can be surprising, but if you want to use honey, the cocktail will have a very particular texture.