Gold Rush Scramble Recipes

GOLD RUSH

Gold Rush image

The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of sugar. The winning result, silkier and richer in flavor than the average whiskey sour, was soon served to customers.

Provided by Robert Simonson

Yield 1 drink, plus additional honey syrup

Number Of Ingredients 6

Ingredients

3 ounces honey
1 ounce warm water
Ice
2 ounces bourbon
3/4 ounce fresh lemon juice
3/4 ounce honey syrup

Steps:

Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
Strain into a rocks glass filled with one large ice cube. No garnish.

GOLD RUSH SCRAMBLE

Gold Rush Scramble image

Golden nuggets of process cheese spread make these scrambled eggs special. To keep them moist and fluffy stir only occasionally.

Provided by Winnipeg Mel

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter or 1 tablespoon margarine
6 beaten eggs
1/3 cup milk
1 medium tomatoes, chopped
2 tablespoons chopped chives
1/4 teaspoon salt
1 dash pepper
2 ounces cheese, cubed

Steps:

Melt butter or margarine in skillet over low heat.
Add combined eggs, milk, tomato and seasonings.
Cook slowly stirring only occasionally until eggs are set.
Add process cheese spread and cook until cheese begins to melt.

GOLD RUSH SAUCE (FRENCH'S MUSTARD RECIPE)

Gold Rush Sauce (French's Mustard Recipe) image

This recipe came from an old French's mustard booklet. My mom used to make it and put on everything from grilled steaks and burgers to chicken, even on corn, vegetables, and burger buns. Nothing says summer grilling is here to me than some of this on the first steak of the season! We jazz it up sometimes changing type of mustard, as well as changing the the dry ingredients, but the original is GREAT!

Provided by The Amazing Christy

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/2 lb butter (can use margarine-watch for trans fats)
1/4 cup prepared mustard
1 tablespoon sugar
1 tablespoon minced dry onion
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 1/2 teaspoons salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Steps:

Allow butter to come to room temperature.This time is not included in prep time.
Combine all other ingredients; add gradually to butter mixing throughly.
Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture.
When other side is cooked, spread with mixture.
Store in refrigerator.

Nutrition Facts : Calories 1185.7, Fat 124.5, SaturatedFat 77.8, Cholesterol 325.4, Sodium 4211.5, Carbohydrate 20.7, Fiber 1.8, Sugar 14.7, Protein 3.6

GOLD RUSH

Gold Rush image

A cocktail made with spirits and citrus juices usually can be classified as a "sour." The Gold Rush is a sweet-tart spin on a classic bar room favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1 cocktail

Number Of Ingredients 4

Ingredients

1-1/2 ounces whiskey
3/4 ounce fresh lemon juice
1 ounce honey liqueur
Ginger beer

Steps:

Combine whiskey, lemon juice and honey in an ice-filled cocktail shaker. Shake vigorously. Strain into a cocktail glass; top with a splash of ginger beer.

Nutrition Facts : Calories 220 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

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