“So many modern cocktails are a little difficult to make because you need a special ingredient from the liquor store or to create something from scratch,” Simonson says. The syrup dressed it up and gave it a more luxurious mouthfeel.”The Gold Rush soon became a standard not only at Milk & Honey but at bars worldwide. “You wouldn't think such a simple change would be so important, but everyone who had this drink raved about it. “The Sour is thought to be a pedestrian cocktail,” Simonson says. So one night in the bar's early years, he requested a Whiskey Sour made with the syrup. According to Robert Simonson, author of several cocktail books, Siegal knew they had a very rich honey syrup on hand. Siegal invested in the bar and also bartended. Some of the best cocktails are the simplest, as the Gold Rush-a modern classic just like the Penicillin-proves.In 2000, Sasha Petraske opened Milk & Honey in New York City.
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