Gold Rush Scramble Recipes
GOLD RUSH COCKTAIL
Steps:
- For the honey syrup: In a small saucepan, heat the honey with 1/3 cup water until it just comes to a simmer. Cool completely.
- For the gold rush cocktail: Place 1 large ice cube in each of 4 rocks glasses. Combine the bourbon and lemon juice in a cocktail shaker with 1/2 cup honey syrup and some ice. Shake and strain into the glasses, garnish with the mint and serve.
GOLD RUSH SCRAMBLE
Golden nuggets of process cheese spread make these scrambled eggs special. To keep them moist and fluffy stir only occasionally.
Provided by Winnipeg Mel
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter or margarine in skillet over low heat.
- Add combined eggs, milk, tomato and seasonings.
- Cook slowly stirring only occasionally until eggs are set.
- Add process cheese spread and cook until cheese begins to melt.
GOLD RUSH
A cocktail made with spirits and citrus juices usually can be classified as a "sour." The Gold Rush is a sweet-tart spin on a classic bar room favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- Combine whiskey, lemon juice and honey in an ice-filled cocktail shaker. Shake vigorously. Strain into a cocktail glass; top with a splash of ginger beer.
Nutrition Facts : Calories 220 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
GOLD RUSH
The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of sugar. The winning result, silkier and richer in flavor than the average whiskey sour, was soon served to customers.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink, plus additional honey syrup
Number Of Ingredients 6
Steps:
- Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
- Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
- Strain into a rocks glass filled with one large ice cube. No garnish.
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