Gold Rush Cocktail

Photo of Gold Rush Cocktail with a mint sprig

The Super Bowl is in the air.
And, as a tribute to the 49ers, we present this variation on the classic Gold Rush Cocktail. It includes the addition of a very SF ingredient, Fernet-Branca, a bitters made from a blend of 27 herbs. Originally from Italy, it is estimated that at least 35% of all Fernet-Branca is consumed in San Francisco. Check out this SFGate article for details.

This is the perfect cocktail for watching the Super Bowl on February 11th while rooting for our home team. Go Niners!

Gold Rush Cocktail Recipe
Yields one cocktail
Adapted from

Both the ginger solution and honey syrup can be made ahead. And, you won’t mind having a little extra in your fridge for adding to beverages and dishes.

1-1/2 ounces bourbon
1/2 ounce Fernet-Branca
3/4 ounce lemon juice, freshly squeezed
1/2 ounce ginger solution
1/2 ounce honey syrup
1 dash Angostura bitters
Mint sprig and/or lime wedge for garnish

Make the ginger solution (do ahead)
Heat 1 part water in a small pot over medium heat. Add one part sugar and one part ginger juice. Stir until the sugar is completely dissolved. Remove from the heat and allow to cool before using.

Make the honey syrup (do ahead)
Heat three parts honey to one part water in a small saucepan over medium heat. Stir until the honey has dissolved. Allow the syrup to cool and transfer to an airtight jar. The syrup will keep, refrigerated, for up to 1 month.

Mix the cocktail
Add the bourbon, Fernet-Branca, lemon juice, ginger solution, honey syrup, and Angostura bitters to a shaker filled with ice. Shake the liquid until well-chilled.

Double-strain over ice into a rocks glass. Garnish with a mint sprig and/or a lime wedge.

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