Ruby Rush
Alright, I have another drink for you today that includes the honey sumac syrup from the last post. Instead of gin, this time I went for a riff on a classic whiskey cocktail, the Gold Rush, which is an egg-less whiskey sour with honey syrup instead of simple. I added some Peychaud’s bitters to draw out some of the berry-esque notes from the sumac (and to enhance the beautiful red color).
If you like whiskey sours, it’s hard not to love this one. It’s nice and tart, but the whiskey stands up well to the acidity. I chose a delicious red wine barrel-aged whiskey that tied in nicely with the other flavor accents, but anything with decent proof and some character would be great. Side note: I love this lighting set-up😬
Recipe
2oz Whiskey (gifted by @twoeaglesdistillery)
0.75oz Honey sumac syrup (see Instagram post 7/31/23)
0.75oz Lemon juice
2 dashes Peychaud’s bitters
Shake, fine strain into double OF glass with clear ice (kindly provided by @iceblox_ri). Garnish with fresh rosemary. Cheers!!
