Gold Rush 2 Ways Plus An Easy Hack For Your Sours

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The Gold Rush was created by Siegel at the bar Milk & Honey in New York City in 2001. On it's face it's a very simple drink, Basically A whiskey sour with the simple syrup replaced by Honey. But the beauty of this Cocktail is that it is very complex in flavor and very delicious. It works with a wide variety of bourbons although if you use something more nuanced in flavor it could possibly drown in the other ingredients. We also try this drink with Dale Degroff's Triple Syrup, a unique blend of three common bar syrups to create one that is intended to combine all the virtues of the three syrups into one in order to make a more complex cocktail.

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2oz (60ml) Bourbon
.75oz () Lemon Juice
.75oz () Honey Syrup

With Triple Syrup
2oz (60ml) Bourbon
.75oz () Lemon Juice
.75oz () Triple Syrup

For Triple Syrup Combine:
1 Part Simple Syrup (1:1)
.5 Part Agave Syrup
.25 Part Honey Syrup
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