To turn this timeless cocktail into another beloved classic variation, the Penicillin, Seattle bartender and owner of Bevy Co., Myles Burroughs suggests preparing the Gold Rush as directed with a few two-inch slices of fresh ginger added to the cocktail shaker. After straining the cocktail into the glass, top it off with a half-ounce Scotch or peated whiskey “float.” For instructions on how to make a Gold Rush, check out Burroughs’ recipe below.
- 2 oz bourbon whiskey (or Westland American Oak whiskey)
- 1 oz fresh lemon juice
- ¾ oz honey syrup (equal parts honey and water stirred until honey dissolves)
- lemon wheel, for garnish
Into cocktail shaker, add whiskey, lemon juice and honey syrup, then fill with ice; cover with lid and shake vigorously. Strain into old fashioned or rocks glass filled with fresh ice. Garnish with lemon wheel.