Have you ever wondered what a 24K Gold Rush cocktail with real, edible 24K gold would look like? Now you know - this Cocktail Time bee version of the Whisky Sour with Honey Pollen Cordial is made with local linden honey and bee pollen. Since World Gold Day was celebrated on Oct 20th I decided the Gold Rush is the perfect cocktail. This honey version of the Whiskey Sour was created by T.J. Siegal at the now-closed Milk & Honey cocktail bar in New York. But this cocktail has since become a contemporary classic and is only gaining in popularity. Classic Gold Rush, made with linden honey from my good friend and beekeeper David, is the first cocktail in the episode, but to make it the ‘Cocktail Time’ way I also made a 24K Gold Rush, for which I created a honey Pollen Cordial, which with the same honey that goes so well with my choice of bourbon. The final touch is a leaf of edible gold on top of a clear ice cube, stamped with a mustache.
Honey Pollen Cordial
• 200 ml (6 2/3 oz) cold chamomile tea (boil 250 ml of water and led 2,5 g of chamomile steep for 5 minutes, strain and let cool)
• 200 g linden honey
• 5 g bee pollen
• 2 g lemon zest
• 45 ml (1 1/2 oz) lemon juice
• 15 g citric acid
Put everything in a blender and blend it until fully mixed and incorporated. Put the mixture in the fridge for 24 hours, sitting upright. Then remove the foam on the top and filter the mixture through a cheesecloth or muslin and bottle. Store in the fridge.
24k Gold Rush
• 60 ml (2 oz) Bourbon
• 30 ml (1 oz) honey pollen cordial
• 1 drop 20% saline solution
Add to a chilled mixing glass with ice and stir. Strain in a glass with a large, clear ice cube, decorated with an edible gold leaf, if you so desire.