Gold Fever Cocktail Recipe

Beloved Ways to Bookend a Meal


Photography by Rich Smith

Although apéritifs and digestifs date back over 1,500 years, they didn’t skyrocket in popularity until the 1800s. Thought of by many as quintessentially European, these cocktails aren’t just tasty, they also serve a purpose. Apéritifs are generally drier in nature and are served before dinner in order to prepare the palate and the stomach for the big meal ahead. On the other hand, digestifs are consumed after a meal and are designed to aid in digestion. Read on for some trusted classics and new-age favorites from area establishments.

sam stocker

gold fever

Gold Fever

Sam Stocker at Urban Stack
Course Digestif, Drinks
Cuisine American


  • 1 orange slice
  • 8 whole cloves
  • 2 dashes aromatic bitters
  • 1.5 oz. house-made honey syrup
  • 0.5 oz. lemon sour mix (equal parts of simple syrup and lemon juice)
  • 1.5 oz. W.L. Weller Antique 107 bourbon whiskey
  • 1 orange or lemon peel, for garnish


  • In a cocktail shaker, muddle orange slice. Add cloves, bitters, syrup, lemon sour mix, and ice, and shake for 20 seconds to combine.
  • Strain drink into a rocks glass, add a large ice cube, top with the bourbon, and stir. Garnish with an orange or lemon peel
Keyword Cocktail, cocktail recipe, gold fever, urban stack
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