24K GOLD Rush Cocktail | Whisky Sour with HONEY POLLEN Cordial
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- Опубліковано 16 лип 2024
- 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 the 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 aHoney 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 moustache. And the only appropriate glass for such a cocktail is the DIAMOND DOF crystal glass from Steklarna Rogaska. Find it here: steklarna-rogaska.si/en/produ...
0:00 intro
0:45 first guest on ‘Cocktail Time’!
1:40 classic Gold Rush
5:00 honey pollen cordial
7:56 The 24k Gold Rush
10:07 @TrufflesOnTheRocks Beastie Joy & donation
11:30 bloopers
Classic Gold Rush
• 60 ml (2 oz) Bourbon
• 22,5 ml (3/4 oz) lemon juice
• 22,5 ml (3/4 oz) honey syrup
• 1 drop 20% saline solution
Add to a shaker with ice, shake vigorously, double strain and garnish with a lemon peel.
Honey syrup:
• 100 g honey
• 64 g filtered cold water
Stir to dissolve completely, bottle and store in the fridge.
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 fullymixed 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.
Enjoy responsibly!
Here is the recipe for two Gin and Tonics, one with homemade Tonic Water: • Truly UNIQUE Gin & Ton...
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Here are some of my favorite UA-cam cocktail channels:
@HowtoDrink
@EducatedBarfly
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@TrufflesontheRocks
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The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #Gold #Whiskey - Навчання та стиль
All you need to do, to help @TrufflesOnTheRocks with raising money for the bartending community is watch this short video: ua-cam.com/video/Ev1GckfcXF4/v-deo.html
What a great community we are all in!!
10:08 - I'm honored to be a part of @TrufflesOnTheRocks initiative with raising money for bartending community! Like I said many times.. i never would have though that this community of cocktail lovers is so nice! .
Brother you are a legend! Thank you so much for the support!!! You guys are quick on making moves! Well done... I'm stoked :)
Also stoked on that 24k Gold Rush! looks and sounds incredible. Cheers!
Glad to help with such a great cause and happy we reached the first 1k (of hopefully many) views. Cheers!
I can't BEE-lieve the level of detail in your damn videos! You guys are next level. This video was cocktail GOLD! Cheers! 🥃
Thank you for this BEE-utiful comment. It really means a lot! Cheers 🥃
haha the beekeeper part was the best. You should advise your friend to do his own video content. Otherwise, a nice video!
The beekeeper made this episode really special. Maybe because of his beautiful eyes? He definitely should start with his own UA-cam channel!
11:36 - me, trying to balance my work, personal life and Cocktail Time obligations 🤯😅
Haha true 😂
Each time I watch your content, it feels like National Geographic for Cocktails. Great content! Thank you for the constant inspiration and hopefully over time I will manage to improve as well. Cheers guys!
Haha that is so nice to hear. I always wanted to be a David Attenborough in the cocktail world. You are welcome! For sure you will! If there is anything that I can help you, fell free to contact me.
@@KevinKos Thank you! I really appreciate it. Cheers!
I love your skill not only in revisiting the recipes in a more original way, but also in so smooth shooting. Please show us how to make clear ice!
Thank you much! I am blessed to bee in such a wonderful team. Noted about the clear ice.
Man those shots, after-effects, edits. Well, everything really F***ing awesome. Quickly becoming a fan of the channel. The work shows. I hope you guys are able to apply monetization ASAP. You and the crew deserve it.
Wow this is so inspirational for us! Thank you so much! Cheers my friend!
Definitely Liquid Memoir,
I have been subscribe almost every single cocktail channel but the vibes from this guy is so poisitive which cannot be expressed.
Really he and his team definitely deserve it.
The attention to detail and the camera work in these is beautiful. you deserve much more recognition. You gained a sub :)
Thanks a lot! I like to see the cocktails as an art. It's all in the details.
I really enjoyed being a part of this episode, now I know how much work and effort goes to your episodes. So keep up the great work, the content is exceptional, Kudos to the entire team! :D
We enjoyed having you with us. You made this episode so special! Thank you David!
always love your cinematography! Great drink. The Gold Rush is one of my favorite summer drinks! Cheers!
It's so good and so easy to make. I can't believe that it wasn't invented before T. J. Siegal made it in Milk & Honey 😃 Thank you so much!
Man, you're awesome. Thanks for posting to reddit. Great cocktail creations, ridiculously good production value and very enjoyable content to watch all around.
I am glad, that you found us there. Thank you so much!
Love seeing you make your own syrups and other components. Great as usual.
Thank you. That was always my philosophy in bartending. I am glad that you like it.
@@KevinKos i do tje same also. Been doing it for over 8years. I can't wait to try yours.
@@carl_busch I'll check it out for sure. Thanks!
Have you thought about starting a patreon or something similar? I love these videos so much I want to help support with more than just a like and a share!
I'm blown away, this is so nice and generous of you! Thank you so much Donovan! We are for sure thinking about it, but we are waiting for the subscribers count to raise a bit, but with response like this that might change soon! Until then the like and share will be more than enough. Thanks again, man!
Your videos deserve much more than 1000 views . As a bartender, I'm really enjoy your channel, your knowledge and the the way you are making twists on classic cocktails. keep that way! support you from Israel.
Thank you so much Victor! You made my day for sure! Me and my team will do our best to keep you enjoyed. Thanks again and cheers!
Hey Kevin✋
Recently I’ve got to know about ur channel from a video of Jean Felix’s channel TRUFFLE ON THE ROCKS and I must say they are very knowledgeable and awesome.
I don’t understand why such a miraculous channel with such a amazing content has very less subscribers. But I know this statement will be prove false very soon.
Ur attitude, body language, the way you explain each and every point involved in making a cocktail is really miraculous.
And, the one thing I want to know-
In ur White Russian video while making coffee foam in whipper u tell the alcohol content should be less than 20%.Why so?
And lot of other questions have to ask which I’ll save for next videos.
Really looking forward from hearing with you.
Keep going and keep them coming
Love from India🇮🇳❤️🍾🍹
Ronit thank you so much! You really made my day with this comment! About the Kahlúa - coffee foam. For making the foam you need some kind of a stabilizor which are in many cases the proteins. It is the same way like you need it in the shaken cocktails like Boston sour. The benefits of the foam made in the siphon are that you can make it taste different like the liquid in the bottom. And for the foam to remain nice, foamy and thic those stabilazors have to stick together without breaking apart. Alcohol is the ingredient that doesn't play nice with them, so we have to lower down the content of it. That way they will work in harmony, so we can enjoy the cocktail with foam much longer. This is the main reason, and the other will be that the taste of boozy foam just isn't that pleasant. Your question is on point! I can't wait for the next one. Thanks again and have a nice day.
You might have an even nicer smile while shaking than Steve the Bartender does.
Wow that is so nice! Since It isn't my intention to steal his crown of the 'best shake smile' it is still so nice to hear this though. Thank you so much!
I would say Steve have a brighter warm smile that calms the customer heart, yours is more seductive but honest kind of smile, both are perfect in their way.
Gold Rush one of my favorites! Love the elevated one! The Gold Ice was Amazing! Great work!
Same here. Thank you!
Love the opening dad joke. I like a well made gold rush and your was beautifully made. Thank you.
Haha Robi the Director loves jokes so guess whose idea that was. I also love the Gold Rush. Thank you!
That 24k gold rush is AMAZING! I’d pay a pretty penny for one of those. Excellent work as always
Thank you so much! This one is worth a gold 😄
WOW the production quality here is amazing. Very well done. And I’m excited to see you’re in Maribor! My wife is from the region and we’re moving to Maribor in a few years. Next time we’re there (hopefully soon… *sigh*) we’ll be sure to visit Niagara! Also, your subscriber count is ridiculously low. I’ll do what I can!
Thank you so much! I am so happy to hear that. You are welcome here in Maribor and in Niagara Cocktail Bar. We would love to see that number rise a bit, so we would be happy for any of your help. Thanks again!
Thank you for the video! I love it so much.
I'm glad you like it
Nice, this is my signature cocktail for my wedding
So fun!
Cheers!
Very nice, I can tell you enjoy what you do. Hope the best for your channel, it deserves more recognition
I really enjoy making this cocktails. Thank you so much!
Incredible quality production!
Thank you so much!
You are the “Bee’s Knees”. Well thought out production! Beautiful glassware as well! Excellent Kevin! 🤩
Thanks a lot for calling me "Bee's Knees". I appreciate it!
I tried this today and wow... Amazing. I used some honey from Prince Edward Island in Canada and it was great. The bourbon worked wonderfully and I can't imagine using another whiskey for this. The bourbon added those nice fruity notes that complimented so well with the lemon. Fantastic recipe and fantastic channel! Cheers!
I am so happy when I see that someone tried my recipe. Thank you so much! Cheers!
Excellent video, as always, great dad joke, we need more of David :)
Thanks! We will make sure, that he will come back soon 😉
Este canal tiene futuro
Amo aprender con este Bro
Cheers!
Fun video, and nice camera work.
Thanks!
Cheers
cheers!
Great video! I have all the ingredients and never thought to make the first cocktail.
Thank you! I think that you will love it!
Top👏
Hvala!
Honey 🍯 😂
Honey it is 😃🍯
Great vid! This reminded me of the gold strike liquor, it would be great if you could do your magic and create a cocktail with that specific drink. Thanks for the info!
I just googled it and it looks interesting. Thank you!
I love your videos, your style is magnificent, and so elegant, im glad ur channel exist.
If u can u should try a Pisco Sour, is simple but effective, peruvian pisco for dry flavour mixing like the traditional and chilean for fruity flavours like a Mango Sour.
Thank you! I am glad that you like it!
I love Pisco Sour and we will make an episode about this cocktail for sure. Thanks for the advice.
💛
Wow! Cocktails looks great! I have to ask, how do you make these amazing labels for your bitters and liquors? It looks so good! You should make a short video about it! But anyway, I would really appreciate it if you would share how do you make them
love your content and sharing. How long Honey Pollon Cordial can it be stored ?
This is award winning stuff. That cordial looks like a fun project for a sunday. What other cordials do you recommend making?
Thanks! Have you watched the episode about Rum Collins made with Diplomaico Planas and pineapple cordial? This cordial is great to try it out as well. But I will make more of them in this channel. I already have something great on my mind 😉
Never had chamomile tea, but I imagine it being similar to chrysanthemum. Both honey and chrysanthemum can be very subtle yet profiling in terms of flavor. That would be a fun cordial to try.
Interesting. I am not familiar with the chrysanthemum, but the way sou described it sounds great!
Thanks for the video. I just made the honey pollen cordial and it is more sour than I thought but delicious. Just wondering what is the shelf life in the fridge?
Today I made honey pollen cordial and gold rush, I didn't have gold though: )
It was really multi layer of flavors. Start with acidity and then sweet and I could taste honey and camomile : p
Gonna try to make other cocktails and gonna try raspberry cocktail soon! Clover club.
Thank you so much all the time : )
JUNSU, you're a legend, I'm so glad you're trying these recipes and enjoying the process and of course the results 😉 This one has a great combination of flavors that go beyond the clasic Gold Rush, happy to hear you picked up on them.
Can't wait to hear your thoughts on the others! Cheers!
such a great video, but now i'm very very sad those amazing Steklarna Rogaska glasses aren't available in the US.
I spoke with them and they said that they have a store in the US. But if you would like to order something from their page, they will do an exeption with shipping to the US. Let me know if this is something you would like to order and I will help you with that. You can reach me on my Instagram or Facebook page.
Really like your style, really puts a smile on my face. Your cocktails taste lovely, and have a fun factor. Only one question, what material you use for the stamp, it's not steel i guess
Thank you so much! I am glad that you like my style. I think that it's a stamp made of brass.
Salud🍻from mexico
Salud!
Kevin can I use the dry chamomile that is used to make tea?
Hi kevin, i have been following you from quite a while, and i am great fan of ur work. Got to learn a lot…
I checked few vedios on clear ice, one directional freezing, but hvnt achived the desired outcome, i would love if you could give ur idea or ur method of making clear ice.
We are planning to make a clear ice episode in a near future. Thank you for your comment and support! Cheers!
How do you think about adding some ginger into the cordial? And how much do you think it would be to balance the flavours?
Sounds like a great addition to the cordial. Juice the ginger and add the juice in small quantities until you are happy with the result. Let me know how it turned out. Cheers!
Check out the Gold Rush made with Dale Degroff’s triple syrup, takes it to another level.
I have read about it and I saw it in one of the @educatedbarfly episode. It looked great
@@KevinKos I bought some bee pollen today, going to try that syrup.
@@NicholasFiennes great! Let me know if you like it.
@@KevinKos Just used my freshly strained Bee Pollen syrup in a Gold Rush. O M G! It's awesome. Bourbon on the front then sweet and sour perfectly balanced and that subtle honey, but not honey flavour.
@@NicholasFiennes great that you tried it! It tastes just like you said. Cheers 🥃
Can you please give details of saline solution and citric acid you use thank you
It's 20g of salt mixed in 80g of water for the saline solution. Citric acid is an acid you can buy in almost any store. So whichever you'll use it's fine.
@@KevinKos thank you so much.
You are amazing.
I must admit the gold stamp is very sexy look to it. To bad I'm not a whiskey person. It reminds me using a color golden color geode rock ( stick it in the freezer to use as my ice cube ) I use with gin empress 1908 / tonic. I pair with my cigar ( la barba ( beard in Spanish ) purple with gold lable cigar ) - I got a lot of reviews from it. Gold and purple just made it look sexy. I should do something like that with just plain old vodka and tonic and use gold flakes freeze it with big ice. Make a boring look into something sexy.
I have never had La Barba. It sounds interesting! Agree with you. Those gold flakes makes drinks so sexy 👌
@@KevinKos www.pinterest.com/pin/610448924471503522/
Should we use that gold for electronics? Or space probes? Nah, let's eat it and turn it into poop.