The Gold Rush | Wine Enthusiast
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Adapted from T.J. Siegal of White Star, New York City


3/4 oz honey syrup*
3/4 oz lemon juice
2 oz Bourbon
*For honey syrup, combine 3 parts honey to 1 part hot water. Stir until finely dissolved and store at room temperature. One batch should keep for two weeks.


Combine ingredients in an ice-filled shaker. Shake well and strain over rocks in a double old fashioned glass.

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