Welcome to the second instalment of Master of Cocktails, our new cocktail recipe feature on Twitter each and every Sunday evening (#MasterofCocktails), followed by a write up here on the Blog the very next day!
Last night, we made something super-easy with just three ingredients: whisky, honey and lemon. Yep, I've got a massive cold, but rather than what you may be thinking, we actually created a twist on The Gold Rush.
In terms of the whisk(e)y, a bourbon-matured scotch is ideal, or simply a bourbon, or at a push, just anything that's not peated! For a truly perfect choice see below...
You’ll be needing these...
List of Ingredients
50ml Balvenie 12 Year Old Single Barrel – First Fill
12.5ml Thyme Honey
10ml Lemon juice
First things first – bang a martini glass or coupette in the freezer.
We’ll start by measuring out the honey. I used Sainsbury's Taste the Difference New Zealand Thyme Honey and I really would recommend hunting out some thyme honey – this one has plenty of flavour. You’ll be requiring about 12.5 ml.
Now squeeze a lemon and measure out 10 ml of the fresh juice.
Tip these two ingredients into one half of a Boston shaker, making sure you get all of it out!
To the whisky – you’ll need 50 ml, and this Balvenie 12 Year Old Single Barrel is just perfect for the job. Fully matured in first-fill Bourbon, it won't be overpowered by the other ingredients. Stellar stuff.
Balvenie 12 Year Old Single Barrel – First Fill (47.80%)
Now (importantly) stir all of of these ingredients without ice until dissolved. You’ll want to do this while they’re still warm as ice will make it much harder.
Once dissolved, you can pack the shaker with ice.
Shake hard until the shaker frosts up on the outside (about 30 secs).
Double-strain into your pre-frozen glass and serve straight up. No garnish needed with this one.
There you have it. The Scottish Gold Rush I think we'll call it. Yep. That. It’s a twist on the classic Whisky Sour really, with huge thyme notes from the honey, and big flavour from the Balvenie 12 Year Old. Superb.
I’m delighted to say that plenty of you joined in last night whilst following #MasterofCocktails, making your own versions of The Scottish Gold Rush...
Here’s a Yamazaki Bourbon Barrel Gold Rush from @Reemus22...
...@brawspirit used cask-strength Deanston for theirs...
...and finally, here’s a ‘Golden Rose’ from @dkoblintz, using Four Roses Bourbon
Excellent work everybody!