A Gold Rush—which is a variation of a Whiskey Sour—is a straightforward cocktail, made of bourbon, honey syrup, and lemon juice. Harry Jamison, bar director at Philadelphia's a.kitchen+bar, offers a summer twist with additions of peach, tarragon, and cardamom in the Groove Thing, made in collaboration with Marc Scott, one of the bar’s service managers.

He chose a wheated whiskey since those tend to have a lighter and sweeter profile that brings out the fruitier high notes in a drink like this, he explains. “It helps to emphasize the peach, tarragon, and honey flavors.” But this cocktail isn’t overly sweet, thanks to the Cynar. “It brings up a bit of bitterness and a dry finish that keeps those sweeter flavors in check,” he adds.

Groove Thing

• 1 1/4 oz. Larceny (or other wheated bourbon)
• 1 oz. Cynar
• 3/4 oz. fresh lemon juice
• 1/2 oz. honey syrup (recipe below)
• 1/4 oz. Giffard Peche de Vigne liqueur
• 1 dash Scrappy’s Cardamom bitters
• 2 tarragon sprigs

Combine all ingredients in a shaker tin with ice. Shake for 10 seconds. Double strain into a coupe.

Honey Syrup

• 1/4 cup hot water
• 1/2 cup honey

Combine honey and water in a bowl and stir until well mixed, about 60 seconds. Transfer to an airtight container. Keep refrigerated up to 1 month.