The first step in this recipe is to measure the bourbon, freshly squeezed lemon juice and honey syrup. We use a Japanese jigger to get accurate measurements and easy pours for all three of these liquids.
Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade.
We like to prepare honey syrup in advance so that it has time to cool. However, we squeeze the lemon juice on the spot for maximum freshness.
Pro Tip
Prepare honey syrup in advance the same way you would prepare simple syrup – with a 1:1 ratio of honey and water stirred over a medium fire until the mixture simmers and the honey and water are well mixed. It’s an easy process that only takes five minutes in a small saucepan.
Pour the bourbon, lemon juice and honey syrup directly into a shaker as you measure each.
We use a Boston Shaker to craft this and other cocktails and we love it. It’s so easy to use and doesn’t make a mess. Our previous shakers often leaked and the lid would stick to the base between uses.
Add a handful of ice cubes to the shaker and shake vigorously for 30 second or until the liquids are chilled and blended.
Drop a large ice cube into a lowball or rocks glass. Immediately strain the shaken cocktail into the glass.
The final step is to garnish the crafted Gold Rush with a lemon twist.
Pro Tip
Peel the lemon twist before you squeeze out the lemon juice.
