Make this: Dame’s Sourwood Gold Rush
Using Sedona and Damian Lillard as inspiration, here's a remix on the classic gold rush cocktail. One time to Harold "The Show" Arceneaux and Weber State.
On Thursday, I detailed my crew’s three-day escape in the Arizona desert. You should read it, share it and tell all your friends and family to subscribe to what we do around here. The “we” is just me, by the way.
During the trip, I remixed a cocktail in Sedona that was inspired by Damian Lillard, tweaked with Savannah Bee Company Honey and infused with High West Bourbon. I promise this isn’t sponsored content, I’m genuinely a big fan of both brands — and Lillard, even though he did this to my squad a few years back.
This is a drink that should motivate you to try different ingredient tweaks in your favorite beverages. Nudge yourself to make cocktails better than those mediocre $15 ones they offer that mediocre bars and restaurants. This is the way.
There are hundreds of different honey variants. There are plenty of different whiskeys (bourbon, rye, scotch, etc.) to add to a cocktail. Out of lemons? Try limes or oranges! The ratios are there as a guide in most classic cocktails, use them as a coloring book and try out different shades.
This drink is special to me because it was forged in friendship on a three-day trip to Sedona with the homies. What drink will you and yours craft on your next adventure?
Recipe: Dame’s Sourwood Gold Rush
Serve: Old fashioned glass
Garnish: Lemon wedge
Ingredients:
2 oz — High West Bourbon
0.75 oz — Lemon Juice
0.75 oz — Sourwood Honey Syrup (I used Savannah Bee Company’s Sourwood Honey)
Make the honey syrup: If you’re using premium or local honey, there will likely be less water in it. Therefore, my ratio is 1.5-to-1, honey to water. Warm 2 oz. of water in the microwave for 30-45 seconds (don’t let the water boil), add 3 oz. of honey and stir until well mixed. Adjust ratios for how much you’ll need. Keep it in the refrigerator and it will last for a few weeks.
Make the cocktail: Add all ingredients into a shaker with ice, shake and strain into an ice-filled glass. (I’d recommend using a big cube block or sphere)
Did you make this? Yes? Let us know what you think. Did you not like it? Oh. Please don’t let us know what you think. Thank you for supporting what we do around here. If you’ve read this far, consider sharing with a friend who might be a fan of what “we” do around here.
Got some local Sourwood honey and excited to add this to the menu this weekend for those who don’t want something quite as sweet as a Mint Julep.
*adds to “Make This” list*