"Ruby Rush | Crafted Pour"

"After making a sumac-infused honey syrup, it seemed necessary to try the syrup in a riff on the Gold Rush, essentially a whiskey sour with honey syrup. I added a touch of Peychaud’s bitters and used a red wine barrel-aged whiskey to augment to sumac flavors and it is both gorgeously red and delicious!", "undefined", "Ruby Rush",

"Ingredients"

Ruby Rush By , May 8, 2009 After making a sumac-infused honey syrup, it seemed necessary to try the syrup in a riff on the Gold Rush, essentially a whiskey sour with honey syrup. I added a touch of Peychaud’s bitters and used a red wine barrel-aged whiskey to augment to sumac flavors and it is both gorgeously red and delicious! After making a sumac-infused honey syrup, it seemed necessary to try the syrup in a riff on the Gold Rush, essentially a whiskey sour with honey syrup. I added a touch of Peychaud’s bitters and used a red wine barrel-aged whiskey to augment to sumac flavors and it is both gorgeously red and delicious! Ingredients: - Two Eagles Prospect Reserve Whiskey - Honey Sumac Syrup Instructions: For the syrup: combine 100g local honey, 64g water, 1 tbsp dried sumac, cover for 24 hours. Strain through a coffee filter, bottle, and refrigerate. For the drink: combine all ingredients, shake with ice until chilled, fine strain into glass with large ice cube. Garnish with fresh rosemary. Refreshing,Sours,Originals