Regal Gold Rush
Dan, a bartender at Attaboy who now runs Diamond Reef, first introduced me to the Regal Gold Rush. A Regal Gold Rush is essentially a Gold Rush with a grapefruit peel and a Gold Rush is basically a whiskey sour with honey syrup. Each cocktail is refreshing and delicious, but the Regal Gold Rush and its grapefruit peel sit alone on the throne.
Ingredients
2 oz. bourbon
3/4 oz. lemon juice
3/4 oz. honey syrup
1 grapefruit peel
1. Make honey syrup. What do I mean? I mean, please don’t just squeeze honey out of the plastic bear to make a cocktail. If you do that, your drink will suck. The honey will clump up and won’t make it into your drink. Honey syrup is equal parts honey to water. Combine in a small saucepan over a medium flame. Whisk until the honey dissolves. Pour it into a container and let it come to room temperature.
2. Now to make your cocktail. Combine all the ingredients in a cocktail shaker with ice and shake hard. You want the drink to get cold and frothy.
3. Strain into a cold glass filled with fresh ice. Cheers!
Notes:
Use freshly squeezed lemon juice. If all you have is lemon juice in a plastic bottle, make lemonade instead. You really need the sharp brightness of a fresh lemon because there are only a couple ingredients here.
If you’re feeling fancy, garnish with a fresh grapefruit peel. Your original grapefruit peel will probably be all mangled from being crushed with ice.
Don’t have grapefruit? Just make a standard Gold Rush. Use the same recipe above without the grapefruit peel and enjoy your Gold Rush.