A little rye in the mashbill is okay, but Simonson cautions to avoid wheated bourbons, which are too mild. He recommends a bourbon that's mostly corn and aged at least six years to maximize flavor. “Honey flavors are soothing and sweet, and bourbon has that sweetness, so they go together,” Simonson says. Choose Your WhiskeyThe Gold Rush calls for bourbon. It's a simple technique, yet the change creates an entirely new experience in the glass. Potato Head school of mixology”-you swap out one ingredient for something else. “But anybody can make honey syrup, so the Gold Rush is easy to replicate.” It's just bourbon, honey syrup, and lemon-perfectly balanced.Simonson considers the Gold Rush an example of the “Mr. “So many modern cocktails are a little difficult to make because you need a special ingredient from the liquor store or to create something from scratch,” Simonson says. The syrup dressed it up and gave it a more luxurious mouthfeel.”The Gold Rush soon became a standard not only at Milk & Honey but at bars worldwide. “You wouldn't think such a simple change would be so important, but everyone who had this drink raved about it. “The Sour is thought to be a pedestrian cocktail,” Simonson says.
So one night in the bar's early years, he requested a Whiskey Sour made with the syrup. According to Robert Simonson, author of several cocktail books, Siegal knew they had a very rich honey syrup on hand.
Siegal invested in the bar and also bartended. Some of the best cocktails are the simplest, as the Gold Rush-a modern classic just like the Penicillin-proves.In 2000, Sasha Petraske opened Milk & Honey in New York City.
0 kommentar(er)
