Tequila Gold Rush Recipe

Make syrup

Combine 0.5 cup honey and 0.5 cup hot water in a heatproof container or small saucepan. Stir until the honey fully dissolves into a smooth syrup.

Add 2 bay leaves to the warm syrup. If using fresh bay leaves, bruise them lightly with the back of a spoon first to release oils.

Let the mixture steep for 10–15 minutes at room temperature for a gentle bay aroma. For a stronger bay flavor, steep up to 30 minutes but taste periodically to avoid bitterness.

Remove the bay leaves, discard, and let the syrup cool to room temperature. Transfer to a sealed container and refrigerate if not using immediately. Yield: about 3/4 cup syrup.

Chill glass

If desired, place an old-fashioned glass in the freezer or fill it with ice and water to chill while you build the cocktail.

Build and shake

In a cocktail shaker, combine 2 oz Espolòn Añejo tequila, 0.75 oz fresh lemon juice, and 0.75 oz bay-leaf honey syrup. Add 6 cubed ice and shake vigorously for about 12–15 seconds until well chilled and slightly frothy.

Prepare serving glass

Discard ice/water from the chilled old-fashioned glass if you used it to chill. Add a large ice cube (or several large cubes) to the glass.

Strain and finish

Double-strain the shaken cocktail into the glass over the large ice cube using a Hawthorne strainer and fine-mesh strainer (optional) to catch any pulp or shards of ice.

Garnish

Express the oils of a lemon twist over the drink by pinching it skin-side down above the glass, then rub the twist around the rim and drop it into the drink. Optionally, float a fresh bay leaf on top for aroma.

Serve immediately. Sip and enjoy the balance of warm aged tequila, bright lemon, and herb-scented honey.