Pot of Gold

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Pot of Gold is a St. Patrick’s Day cocktail that was first published by Liquor.com. The recipe is a play on the Whiskey Sour template that is similar to the Penicillin in flavor profile. What sets it apart, however, is its inclusion of Irish whiskey and egg white that is shaken with honey and ginger syrup, lemon, and Islay Scotch, served up, and topped with gold flakes as a nod to the treasure found at the end of a rainbow in Irish tales.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Irish Whiskey: This is a type of whiskey made in Ireland made with unmalted or malted barley, cereal grains, spices, and water. I used Bushmills Original Irish Whiskey.

Honey Syrup: This is a sweetener made with honey and water. I made mine using this stovetop recipe.

Ginger Syrup: This is a sweetener made with ginger, white sugar, gum arabic powder, and water. I made mine using this sous vide recipe.

Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.

Egg White: This is the clear liquid in an egg. I used fresh egg whites.

Islay Scotch: This is a type of Scotch whisky made in southern Scotland with with spices, alcohol, water, and malt or grain that has been dried with peat fires. We used Ardbeg 10 Year Old Single Malt Scotch Whisky.

Gold Flakes: This is gold that has been hammered into small, thin sheets.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Tweezers: This is used to place the garnish on the drink. I used one from the Stainless Steel Food Tweezers Set.

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-12-11.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright golden yellow color

• Aroma: Strong, smoky Scotch

• Taste: Sweet honey and spicy ginger flavor balanced by sour lemon

• Finish: Malted whiskey spice

Kendall’s Rating: ⭐⭐⭐⭐

Kendall’s Take: “If you want to enjoy a Penicillin but your palate hasn’t developed enough to handle the prominent Scotch flavor yet, this variation made with similar ingredients is your answer. I absolutely loved this cocktail; it’s bright and has a delicious ginger spice that’s rounded out with whiskey notes. That said, I can’t imagine the Pot of Gold being made in an actual bar with the edible gold garnish unless they have connections to the underground gold trade that I don’t. It was fun but expensive and a bit of a bother to arrange on top of the foam. It would be just as tasty without it.”

Recipe

This cocktail recipe was adapted from Liquor.com, an online beverage publication.