Bourbon, shaken
Gold Rush
Barline 2,Q,Q,R
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Bourbon
- 3/4 oz Lemon juice
- 3/4 oz Honey syrup
Shake hard with ice, then strain.
Rocks, iced.
Taste
Two ounces of bourbon, three-quarters lemon, three-quarters honey syrup. Honey is thick and floral against the lemon. Shaken, rocks with ice. Bourbon, citrus, and a brown pour that sits.
History
T.J. Siegal, a childhood friend of Sasha Petraske, asked for honey syrup in his bourbon sour at Milk & Honey in New York around 2000, shortly after Petraske opened the bar on New Year's Eve 1999. Siegal named it while drinking the first one. Robert Simonson traces the story in Punch; Sam Ross later built the Penicillin from the same honey-sour idea. This menu keeps the two ounces of bourbon and three-quarters each of lemon and honey syrup, over ice. No twist.
Same shape, other bottles
The Sour family, with the bottle that changed.
- Bee's Kneesgin for bourbon
- Honeysucklelight rum and lime juice for bourbon and lemon juice
- Southsidegin and lime juice for bourbon and lemon juice
- Brown Derbygrapefruit juice for lemon juice
- Daiquirilight rum and lime juice for bourbon and lemon juice
- Gimletgin and lime juice for bourbon and lemon juice
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.