The Gold Rush cocktail is one of those drinks, considered being a modern classic. It’s a simple 3 ingredient recipe featuring bourbon, fresh lemon juice, and honey syrup. If it seems a lot like a Whiskey Sour but with honey instead of sugar, it’s because it is.
The Gold Rush cocktail was born in the famous New York City bar – Milk & Honey, which opened in the early 2000s. The reason for this cocktail was curiosity. Because there was some nice rich honey syrup in the bar’s inventory, one-night T.J. Siegal, who was a bartender and part-owner, requested a Whiskey Sour made with that honey syrup. He did not expect a minor change like that to make such a big difference, but it did. Not long after, the Gold Rush became a popular cocktail, not only there but worldwide.
Bourbon, honey, and lemon make for a perfectly balanced drink and unlike most Sour cocktails, this one doesn’t use egg white, nor does it need. If you want to make yourself the perfect Gold Rush, there are some things you need to keep in mind. You need a bourbon with a few years on it, but not too many. Fresh lemon juice is key. And of course, the syrup… 1 to 1 ratio works pretty well, but more honey than water in your syrup will give it a smoother, richer taste.
A well-made Gold Rush can easily become every whiskey lover’s favorite drink. You don’t believe me? Try it. 😉
- 2 Ounces (60 ml) of Bourbon (such as Makers Mark).
- ¾ of an Ounce (22.5 ml) of fresh lemon juice.
- 1 Ounce (30 ml) of honey syrup.
- Garnish – Lemon twist.
- Add ingredients to a cocktail shaker with ice.
- Shake hard and strain into a rocks glass /Old Fashioned glass, and serve on the rocks.
- Garnish and enjoy.