12/9/2023 0 Comments Gold rush cocktail any good“I remember the Mojito and the Queen’s Park Swizzle and the Bee’s Knees being the ones that customers asked for the most. “It’s hard to say that the Gold Rush was the first hit drink at Milk & Honey,” recalls Kelvin Perez, an early barback at the bar and the first person Petraske hired. Soon, the Gold Rush was being suggested to whiskey lovers as a “bartender’s choice.” By early 2002, it was a staple at the bar. Since Milk & Honey famously didn’t have a menu, drink orders were arrived at through a conversation between server and customer. “I like names that bring a feeling or a thought or a chuckle, not names that have a hidden meaning or connection to the origin of the drink.” “It was right the first time,” recalls Siegal of the drink. The bourbon used that night was Knob Creek, but soon after, it was replaced by Elijah Craig 12-year-old, which was then plentiful and cheap, and became the house bourbon at Milk & Honey. For the recipe, Petraske employed his usual sour formula of two ounces of spirit, one ounce of juice and three-quarters of an ounce of sweetener. Siegal asked him to make his usual Bourbon Sour with that new honey syrup instead of the typical simple syrup. “I had finished a long shift at work in Midtown,” recalls Siegal, “and I sat down for a Bourbon Sour as I had many nights previous-on the rocks, without egg or garnish.” Petraske told him about a honey syrup he had put together in order to make an old drink called the Honeysuckle Cocktail (basically a Daiquiri made with honey). In fact, he came up with the idea for the Gold Rush not while standing behind the bar at Milk & Honey, but while sitting at it, sometime in 2000. It’s an achievement made all the more remarkable considering that Siegal is not primarily a bartender.
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