Gold Rush

• annokset: 1 serving

Ainekset

3 ounces honey

1 ounce warm water

Ice

2 ounces bourbon

3/4 ounce fresh lemon juice

3/4 ounce honey syrup

Ohjeet

Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)

Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.

Strain into a rocks glass filled with one large ice cube. No garnish.

Muistiinpanot

https://cooking.nytimes.com/recipes/1022017-gold-rush