A complex, spicy, smokey take on the bourbon-based Gold Rush cocktail. Starts off bold then takes a surprisingly refreshing turn.
4 thin slices of fresh ginger
50 ml blended Scotch whisky
15 ml ginger liqueur*
10-15 ml fresh lemon juice
5 ml honey syrup**
Fresh or candied ginger
Serve in an Old-fashioned glass
❶ Chill the Old-fashioned glass.
❷ Place all ingredients, except the Islay Scotch whisky, into the shaker.
❸ Using a muddler or a wooden spoon, gently muddle the ginger.
❹ Taste and adjust sweet-sour balance. Muddle again if you want a stronger ginger flavour.
❺ Fill the shaker with ice and shake well until chilled, about 8 seconds.
❻ Double strain into the chilled glass with a large ice cube.
❼ With the bar spoon, carefully pour the Islay Scotch whisky over the back of the spoon just above the surface of the drink, creating a layer on top.
❽ Garnish and serve.
Adapted from a 2005 recipe by Sam Ross.
* Can be substituted! Simply use more fresh ginger and honey syrup, adjust to your taste.
** To make honey syrup, combine 2 parts honey and 1 part of warm water (approx. 40°C) in a sterilized jar. Cover and shake until combined. Will keep for weeks in the refrigerator.