Gold Rush 2 Ways Plus An Easy Hack For Your Sours
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- เผยแพร่เมื่อ 7 ต.ค. 2024
- The Gold Rush was created by T.J. Siegel at the bar Milk & Honey in New York City in 2001. On it's face it's a very simple drink, Basically A whiskey sour with the simple syrup replaced by Honey. But the beauty of this Cocktail is that it is very complex in flavor and very delicious. It works with a wide variety of bourbons although if you use something more nuanced in flavor it could possibly drown in the other ingredients. We also try this drink with Dale Degroff's Triple Syrup, a unique blend of three common bar syrups to create one that is intended to combine all the virtues of the three syrups into one in order to make a more complex cocktail.
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GOLD RUSH:
2oz (60ml) Bourbon
.75oz (22.5) Lemon Juice
.75oz (22.5ml) Honey Syrup
With Triple Syrup
2oz (60ml) Bourbon
.75oz (22.5) Lemon Juice
.75oz (22.5ml) Triple Syrup
For Triple Syrup Combine:
1 Part Simple Syrup (1:1)
.5 Part Agave Syrup
.25 Part Honey Syrup
![[LIVE] : ONE ลุมพินี 82 วันนี้!! คู่เอก | ยอดไอคิว vs อับดัลลาห์](http://i.ytimg.com/vi/hSsyTl_9bqs/mqdefault.jpg)
the masking tape handwritten spec graphics are .... * chefs kiss *
I second that! 💙🎤
Instead of the Triple Syrup, I used a simple syrup made from sugar, honey, warm water is a 1:1:1 ratio and it turned out fantastic. Had that same flavor you described. Where you can really taste the lemon but it’s finished off with the honey. Excellent!
I don't think anyone was crying out for triple syrup as a "solution" to a pressing problem but it's certainly worth experimenting with
Dude, no way! :) We just filmed a "2 version of a Gold Rush cocktail" episode on Monday! Won't be posted until Oct 22, but still, what a coincidence! I went in a different directions, making a special cordial, but I have to try the Triple Syrup as well, sounds interesting! Love your content and would love to hear your comment on the Gold Rushes, when we post them! Cheers
Hey Kevin, I checked out your youtube channel and you have a new subscriber! Production quality and stories behind every cocktail are really something else!
Will definitely check it out!
@@TheEducatedBarfly the episode is finally up! 🥃🥃
@@KevinKos nice I’ll check it out!
The Bee Pollen syrup that Kevin makes is amazing
My mouth dropped at that bottle idea. Brilliant.
I love the gold rush. It’s one of my all time favorites.
I really like to make it as an egg white sour.
I also made it with 1/2 mezcal and Chipotle honey. It was... interesting. The triple syrup might really help that one out.
Liking the new graphics and those bottles are cool. They will be perfect for syrups and infusing because you no longer need a funnel
Nice! The whole time I was thinking “that bottle looks cool”... even better that it has a very practical function!
Great video. I finally decided to try my hand at the Triple Syrup. I know the video and your show notes tell "how" to make Triple Syrup, but that involves first making the 3 syrups separately, and then combining in the proper ratio. I didn't want to have to go through that whole process, so I did some maths and came up with a recipe to make it all in one go. So for anyone else who's interested in making Triple Syrup more easily, give this a try:
Firstly, I when making a syrup, the best way to do it is by weight, not volume, and I think that's especially true in this case, as you're talking about 3 different sweeteners, each with different densities. While weighing things makes it slightly more difficult, it does have one good thing going for it: easier to quantify measurements! Triple Syrup is 4:2:1. Regular Simple Syrup is 1:1, Agave syrup is 1:1 and Honey Syrup is... well... 1:1 or 2:1 or 3:1. I do agree with you here, a stronger honey flavor is ok by me, but IMO 2:1 is better than 3:1. When you consider how dense honey is, 3:1 is going to be too much (for me).
I also like making a slightly bigger batch of syrup, and then storing it in the fridge to use over the course of a month or so. These weights work for me, based on the size of my syrup vessel, plus it allows for easier math equations.
150 g white sugar + 150 g water (1:1)
75 g agave nectar + 75 g wager (1:1 ÷ 2)
75 g honey + 37.5 g water (2:1 ÷ 4) -- (if you wanted to do 3:1, it would be 112.5g honey)
So in total you have 262.5 g water added to the weights of the sweeteners.
Weigh everything, throw it into a pot, and stir. And personally, I like to actually heat my syrups to just barely under the boiling point. I have done a room temp method Simple Syrup before, but, as I said, I like to batch my syrups for longer use, and I found that my cool preparation Simple Syrup got moldy and gross after a couple of weeks, even when in the fridge the whole time, whereas my heated syrups last much longer (hot enough to kill any bacteria that might want to spoil my syrup).
Total final weight was about 562g of syrup, approximately 18 fluid ounces.
I'm fascinated! I will have to try making triple syrup.
I like to reduce the honey syrup to 1/2 ounce & bourbon to an ounce; and add in an ounce of either Wild Turkey American Honey Whiskey or Jack Daniel Tennesse Honey! Turns out really delicious.
Just had one of these and they used that gold-flaked syrup to make it iridescent. Prefect drink for it!
I make limoncello every summer so I have lots of lemons left over. I varied agave, honey, and sugar as sweeteners for the lemonade and it made a big difference. All were 'sweet' but with big differences as to the way it made the lemonade taste.
Triple syrup sounds amazing. Glad to hear that it didn't overtake the cocktail!
I hear Dale making another book. Its stuff like this that makes him a prominent leader in mixology.
The font style used for specs and instructions are pretty dope!
Boubron sours are some of my favorite cocktails. Will try to make my own triple syrup and give it a try.
Ohhh, triple syrup... very intrigued by this. Thanks for bestowing this knowledge on us.
K not gonna lie that bottle design is awesome. This is one of those things u dont know u need until you see it lol.
i like my brown sugar simple syrup, but i will have to try the triple syrup.
Really enjoyed your analysis - helpful prior to mixing my first Gold Rush!
Great video! I need to try Triple Syrup. Glad to know a good use for it!
Definitely going to try this Triple Syrup in a number of things. I think it could be really interesting in milk-based coffee drinks.
This was very interesting. I have read a bunch of their articles but I have not read this one. Thank you for bringing it up and highlighting the differences that the two syrups create. Plus the new labeling technique is pretty Sharpe!!
I read the Punch article a few weeks ago and jumped at the idea of the triple syrup. Made it, and now it is my go to for most of my fall cocktails. I recommend making it in advance - too complicated and too many additional bottles to do it straight into the tin each time. Will make the Gold Rush tonight!
Made this one - tastes fantastic! Thanks Leandro! Also - adds additional complexity with some egg whites.
By the color, I could tell immediately that the triple syrup one is probably more complex and better tasting. The color is just more appealing
I make my simple syrup with a less refined cane sugar (Morena brand) to use in all cocktails that don't call for something more specific like honey or agave or maple. Gives the drinks a touch more depth and props up the spirits I use (typically high value inexpensive brands like Evan Williams for whiskey sours and Don Q Cristal for daiquiris). I definitely taste the difference when I switch back to plain table sugar.
My take on this gold rush was 30ml whisky, 30ml mead, 30ml maple syrup and squeeze fresh lemon. Shaken then strained into a glass. zest to garnish.
Interesting fact; yesterday I was throwing a drink together with some whiskey I had, and I combined it with honey syrup and lime juice in the usual ratios. The closest thing I could find online yesterday was the Gold Rush. Today I see this video, so quite the coincidence.
The triple syrup really is something else and a lot of fun to play around with. People know me for being someone who doesn't appreciate whiskey/bourbon very much, but your video inspired me to give it a try and perhaps time to make a new cocktail video with bourbon after 2 years!
Thanks for the drink sir.🥃
Thanks for the recommendation for the Crew Bottles! I'll definitely purchase a set for my home bar since they'll be easier to clean.
I like the new graphics! It fits the tone of the cocktail in a way I can't quite put my finger on but it works quite well!
Agreed, don’t stick to just one. Change it for specific cocktails.
I know what I’m trying tonight although I’m going with my favourite Wild Turkey 101! Also like the new chichi parchment font, very in keeping with the character :)
Looks like a fun one. I'll give it a shake!
I am really poppin' on your new shake face... I've been noticing for a couple few weeks now! It was a tad jarring the first time but now I'm jonesing on it... Thanks
Video Editing with the written specs is dope!!
That is an awesome bottle, when I am finally able to get my own place I will be buying about 6 of them
I was about to ask what that simple syrup bottle was in the comments... then you said it! Looks like a great product!
My favorite drink! I'll definitely have to try this new version
Oh, man, I want those bottles!!! Thanks for sharing. (Hate brush cleaning my bottles)
Liking those new Tape and Old Journal Graphics! Pretty cool Stuff.
I’m surprised you didn’t replace simple syrup in a cocktail. That seems to be the more challenging replacement. The honey replacement is very interesting. Thanks!
I love this cocktail! I prefer it way more over the classic whiskey sour.
Love those new bottles...You should do a review of them or let us know what you think....I keep seeing them advertised......
Well never mind I didn't watch till the end before commenting :)
Oddly I have all the components of both variations on hand. I'll have to mix up a batch of triple syrup but I have all three parts. Can't wait to try it.
Just started watching your videos. Keep up the good work.
Thanks!
Well look at that! Here I was just wondering why you used ice cubes instead of a big rock like you normally do and it turns out that you had a good reason for it. Neat!
Swear I just did this last week for my margaritas.
Dale trendsetting again!!
As always...
You used to be so serious shaking your cocktails. I see you've taken some smiling tips from the smiliest of barternders, Steve :D thanks for all the work!!
Your videos are like a secret weapon, I would have never discovered this awesome syrup
That bottle looks sick! Gotta have one
Interesting to hear you describe simple syrup’s flavor profile as “sharp”. I like to think of it as almost neutral and more of an equalizer or a mellower (is that even a word?) for “sharp” spirits or mixers. That said, I still like the idea of this Triple Syrup for its versatility. 🥃
i think maybe he meant the drink with simple syrup is sharper than, say, a drink with demerara or honey, which dulls the sharper edges of a cocktail. a daiquiri with simple, for example, will taste "brighter" than one with demerara syrup
@@lxxwj I agree. I always describe simple syrup cocktails (especially sours) as a "brighter" flavor, and darker syrup cocktails like honey, demerara, or agave, as a "deeper" or "richer" flavor.
lxxwj I think “brighter” is definitely a more fitting description of simple syrup, especially when posed against the likes of other syrups like agave or honey. It’s does add life to a cocktail that might be a more resolved. “Sharp” can imply a certain level of harshness or “look at me” quality that I don’t think simple syrup has. Cheers! 🥃
Thank you for your work.
I'm going to try this triple syrup to make this
Love that you did this. I think it was brought up in the discord and I was highly curious. Dale DeGroff really is brilliant though, I’m highly enjoying reading through his revised Craft of the Cocktail. Love the edits by the way Marius!
I had been craving a nice gold rush. Will def try with this new syrup. Also I’m so glad you mentioned the bottle. The entire vid I was like: “I want that bottle. Where did he get that bottle.” I’m a simp for bottles/glassware. Lol.
Awesome thank you!!!!!!!!!!!!!!!!
Going to order some of those bottles. I will let them know that I saw them on your site.
Love this! Always interested in comparison episodes. :-D Will definitely try the triple syrup, I hadn't heard of the idea yet.
Btw the Crew bottles are at Bitters & Bottles too ;-)
love this episode!
I can't wait to try this!
That bottles actually pretty interesting, I’ve been looking to house my syrups in something other than empty whiskey bottles. I might buy a set in a couple paychecks.
Also I tested the syrup with a daiquiri and am surprised how much I preferred the triple syrup.
Man, if you guys haven't had a whiskey sour made with maple syrup then you have no idea what you're missing out on. Not the most economical, but damn is it good.
I have to try this! Sounds spectacular and delicious!
I love those graphics, very nice!
Such an amazing drink.. I want one right now :D
It would be super interesting to do a blind taste test between homemade syrups and high + low quality store bought. I'm just getting into making cocktails at home and have been making various syrups to learn and because everyone says they have better flavor, but it would be interesting to understand what the flavor profile difference actually is (especially for shelf stable syrups that might contain citric acid, etc). Doing various different syrups (simple, demerara, orgeat, grenadine, etc) would especially be helpful
I’m sorry Mr Leandro, but I’m a little bit confused about how to make the Triple syrup. Do you just make the separate syrups and then combine them later? I apologize, I’m a chef and not a bartender, and as always, thank you for all of the great videos, recipes and tips on a course that I really want to enter into at some point. Cheers big ears.
I will have to mix up some triple, but Another way to experience different flavors in your whiskey sour is to try different style whiskeys, for example: spicy rye mash bills or sweet wheated bourbons. OBTW, I enjoy a 100 proof bourbon in my sours, in order to keep the drink about the whiskey not the sweetener.
Very interesting video! Would never imagine that such a syrup swap would make such a big difference. I was wondering if you could also do a video trying some sugar-free or zero-calorie syrups and compare them to simple syrup. Would be useful for those with conditions such as diabetes or just on a diet but would still love to try a cocktail.
I love you content! And I will definitely try that triple syrup.
I was wondering. What books, articles, or websites do you read to gain more knowledge on origins of certain drinks?
Really liked the video!
How do you make the Agave Syrup?
I read Kara Newman's piece in Punch and was hoping someone would do a side-by-side comparison with it. Thanks!
These look fantastic, any other good triple syrup cocktails?
Definitely adding this to my “California” cocktails list
Can I have that list? Haha
@@mcmario67 Moscow Mule, Frisco Sour, Lemon Drop, Gibson, Appltini, Mai Tai, Zombie, Tequila Sunrise. These are drinks that were created in California
@@johnolmos8670 Thank you!
This drink was made in NYC
Just made a triple syrup. Will give it a whirl Leandro
Feel a whole slew of cocktail riffs coming on with this syrup!
@@Barprints it's all I've used for 7 months since this video now. Unsure why Leandro not using it...👀
@@SanTM Now I’m REALLY excited to try it!
This is a request. Leandro, you always say let's taste it. We are obvi always with you in spirit 😁
Marius is physically with you, may he have a taste (in his own glass of course)?🍸🍹🥳
Marius is always welcome to
Taste any cocktail we make, sometimes he does, most often not. But never has on camera
Something you might enjoy playing with, along this same idea, is to use maple syrup instead of simple syrup in drinks. Maybe in this drink, replace the honey syrup with maple, and call it a Canadian gold rush.
If you make your own grenadine, sours made with 50/50 grenadine/maple are really something special
Have you ever tried a Sutter's Mill? I had one recently (though I intentionally subbed rye for Bourbon) and loved it, and I don't even like whiskey. The pineapple and cinnamon just take the drink to another level. It's interesting you found the Gold Rush to be dominated by honey, cause I found the Bourbon to be what was too dominant.
Sutter's Mill sounds like something I would try.
Kerri W Cool! If you’re interested in trying it, it’s the same as the Gold Rush, with a pineapple wedge muddled in the shaker. Then you garnish with cinnamon (preferably freshly grated, if you have the means) and another pineapple wedge
Salud🍻from mexico
I wanna try this...
Offftt Triple syrup! Why is this a new thing wtf it sounds so simple yet so effective
Don’t mind me. Just here to help the algorithm.
Do you gain anything by having the triple syrup premixed? Or is it ok to add the components individually to a drink?
Would like to save the fridge space if possible
I’m sure it’s fine to mix in the tin
Still like you to make the ”Aiding the Algoritm ”
I made the Gold Rush and Bee's Knees, yesterday for the first time. While I love sours and each and every one ingredient (whisky, gin, honey, lemon), I fully agree that the honey syrup was really prevalent in both cocktails, regardless of the type of honey used. I was therefore wondering how I tone it down a bit. You gave me the answer, Leandro: I'm off to get myself some agave syrup and try the triple syrup.
What about a 2:1 honey syrup? What do you think of that?
I think you should try 2:1 and see what it does for the drink. Every palate is different and everybody’s perception of “balance” is also different and that’s what makes this stuff so fun
@@TheEducatedBarfly too true! Thanks for all the cool content!
Really liked the bottle containing the triple syrup. Possible to buy somewhere?
No this is one you need to make
I'm curious about the books, if you could give the name of one of those,, like a recommendation..
Ohhh what a HUMUNGOUS fail on my end... I forgot to use lemon juice, over SWEET & I used Knob Creek bourbon. The knap was good though. I will be making another attempt today after work
Nice :)
Yeaaa try it out!
Would like to see this syrup used in more videos/recipes as the sweetener. It seems like a great substitute for honey syrup, however is it a good replacement when the sweetener is not honey?
So is the Agave and Honey syrup in the triple 1:1?
Or is is just plain agave syrup(undiluted) and then any variation on honey syrup that you have on hand?
Love the show, keep up the great content!
Og ja til mere Marius!
Dale DeGroff uses a 1:1 honey, I did a 3:1 for the syrup after testing both same for the agave
@@TheEducatedBarfly awesome thanks! :)
Did you cut your hair? It looks nice 😄👍
Wouldn't a triple syrup take away from the essence of the spirit in a mixed drink?
I dig the bottle you put the triple in...where'd you get it?
Link is below the video but here it is again:
crewbottleco.com
Tithing paid to the algorithm gods.
Gonna try the goldrush tonight. Greg said lately that one shouldn’t pound the shaker, but how else would it seal when I dry shake for a sour?
Although it’s true that if you shake with ice and you start slowly the shaker will seal itself due to a vacuum created by the temp of the ice in the tin, it’s not a practical technique for a bar, for home it’s fine.
This just doesn't make sense to me. It's called a *BEE's* knees for heaven's sake! Simply wonderful (& wonderfully simple). It boggles my mind how anyone could take an issue with it - don't fix what ain't broken! Next time I make it I'll consider adding .5 Oz honey syrup & .25 Oz agave or something, but putting simple in this is just sacrilegious 😂
I'm new to the making cocktail scene . Do you have a video going over the different syrups becuase I just bought a bottle pre made at the store and I think it is Agave... I have used that for all my cocktails that would be "simple syrup" and it still tastes amazing to me.. I do a bit less usually though.
Also for honey syrup vs the triple syrup... my favorite plain drink is Mead and I love it.. so would you think the stronger honey.syrup flavor would be better to my taste??
Different drinks calls for different syrups, so if you want to make them the way they were "supposed" to be made, or how the creator intended you need to stick with what the specs say. BUT, in the end, it should be about the drink you want to drink. So if you want to sub out Agave or Honey Syrup for Simple Syrup, go ahead. But it will change the flavor of the drink for sure. The Triple syrup might be a good in between.
But it does sound like you like the sweetness of honey.