3 Ingredient Gold Rush Cocktail Recipe

We LOVE a good cocktail in this house. I threw a small dinner party a few weeks ago, and I made my version of the NYT Cooking Gold Rush Cocktail, originally from NYC's Milk & Honey speakeasy, adapted by Robert Simonson. It was the perfect drink to celebrate the end of summer — fresh, light, simple, and sweet. Not to mention, it was SO easy to make! Here’s what you’ll need:

Honey Syrup

• 3 ounces of honey

• 1 ounce of warm water

The Drink

• Ice

• 2 ounces of bourbon

• ¾ ounce of fresh lemon juice

• ¾ ounce of honey syrup

1. Make the honey syrup by combing the honey and warm water. Shake until combined (honey syrup makes 1/2 cup, and will keep for up to 1 week). Pro tip: If you’re making this cocktail in the spring, a lavender syrup makes a great addition!

2. Fill a cocktail shaker halfway with ice, then add the bourbon (I prefer Bulleit Bourbon, but any kind will do), lemon juice, and 3/4 ounce honey syrup. Shake until chilled.

3. Strain into a glass filled with ice.

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What did I tell you? So. Easy. Hope you guys enjoy it as much as we did. With that, I think all there’s left to say is…CHEERS!