Recipe courtesy of Ginn Choe
Recipe courtesy of Ginn Choe
Watch how to make this recipe.
The 25 Grand (aka The Blue and Gold Rush)
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- Level: Intermediate
- Total: 4 hr 35 min (includes cooling and freezing times)
- Active: 10 min
- Yield: 1 cocktail
Named after the $25K duffle bag cash prize, this drink puts a modern spin on the classic “Gold Rush” cocktail. Pulling inspiration from the blue and gold color scheme of the Triple Threat set, this luscious libation is comprised of blue butterfly pea flower ice cubes, bourbon, honey and lemon juice with a touch of gold glitter. As the blue ice cubes melt into the golden mixture, the acidity from the lemon juice turns the beverage pink, creating a triple threat trifecta of colors for a dramatic presentation that counteracts with its smooth and well-balanced flavor.
- Level: Intermediate
- Total: 4 hr 35 min (includes cooling and freezing times)
- Active: 10 min
- Yield: 1 cocktail
Ingredients
Honey Syrup:
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Directions
- Bring 1 1/2 cups water to a boil. Drop the butterfly pea flowers into the boiling water, turn off the heat and let steep until the water cools to tepid, about 20 minutes. Strain out the flowers and pour the water into an ice cube tray. Put the ice cube tray in the freezer until completely frozen, at least 4 hours.
- Fill a rocks glass with butterfly pea flower ice cubes.
- Combine the bourbon, Honey Syrup, lemon juice and edible glitter in a martini shaker filled with regular ice. Shake for 20 seconds, then strain into the rocks glass filled with the blue ice cubes. Garnish with the honeycomb covered in bee pollen on a cocktail pick or a lemon wedge or twist.
Honey Syrup:
- Mix the honey with 1/4 cup water in a small saucepan. Heat over medium-low heat, stirring, until the honey is dissolved. Let cool. Store in the refrigerator for up to 1 week.
