Have you ever dreamed of having an amazing home bar, filled with bottles you actually use and the tools you need to execute a fine crafted cocktail? Enter the Home Bar Project. Through this series we are going to take this challenge piece by piece. We’ll teach you the proper techniques and make sure the spirits you purchase aren’t collecting dust on your back bar.

About the instructor:
Dan Lan Hamm is a craft bartender at 1 Tippling Place in Philadelphia. He was Pennsylvania's winner of Bombay Sapphire and GQ's Most Imaginative Bartender Competition in 2014. He runs Spirit Forward, a cocktail-centric group which caters local events and provides educational workshops.

This week: How to Make a Gold Rush

The gold rush is a modern twist on the whiskey sour that we covered in a previous week. The addition of honey adds a rich depth of flavor that works perfect with whiskey. Feel free to get creative with your choice of honey. We like orange blossom, but a darker honey like buckwheat would work great as well.

Ingredients:
Lemon Juice
Honey Syrup
Bourbon
Ice

Step 1 of 6:

Add 3/4 oz fresh squeezed lemon juice to shaker.

Step 2 of 6:

Add 3/4 oz honey syrup.

To Make honey syrup, take 2 parts honey and add to it 1 part hot water (out of the sink should be fine) and stir to incorporate. This makes for easy pouring and prevents honey from seizing up when it gets cold. Kept in the fridge, it will be good for at least 3 months.

Step 3 of 6:

Add 2 oz bourbon.

Step 4 of 6:

Add ingredients to large shaker that is filled 2/3 with ice.

Step 5 of 6:

Shake lightly (3-5 seconds).

Since this drink is served on the rocks a simple light shake to incorporate will do.

Step 6 of 6:

Strain over fresh ice.

Enjoy!

Photos by The Drink Nation