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Master of Cocktails - The Scottish Gold Rush

by Ben Ellefsen     23. September 2013 11:44

Master of Cocktails Scottish Gold Rush

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...


Scottish Gold Rush Ingredients: Balvenie whisky, honey, lemon

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.

    Coupette/Martini glass in 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.

    Sainsbury's Thyme Honey

    Now squeeze a lemon and measure out 10 ml of the fresh juice.

    Cutting up a lemon

    Tip these two ingredients into one half of a Boston shaker, making sure you get all of it out!

    Boston Shaker

    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

    Balvenie 12 Year Old Single Barrel – First Fill (47.80%)

    Balvenie measure

    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.

    Stir without ice

    Once dissolved, you can pack the shaker with ice.

    Pack the shaker with ice

    Shake hard until the shaker frosts up on the outside (about 30 secs).

    Frosted Boston shaker

    Double-strain into your pre-frozen glass and serve straight up. No garnish needed with this one.

    Straining

    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.

    Scottish Gold Rush cocktail

    Enjoy!

    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...

    Scottish Gold Rush with Yamazaki whisky

    Here’s a Yamazaki Bourbon Barrel Gold Rush from @Reemus22...

    Deanston Scottish Gold Rush

    ...@brawspirit used cask-strength Deanston for theirs...

    Golden Rose with Four Roses Bourbon

    ...and finally, here’s a ‘Golden Rose’ from @dkoblintz, using Four Roses Bourbon

    Excellent work everybody!

    Ben

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