Gold Rush
CLASSIC · BOURBON WHISKEY

Gold Rush

Born at Milk & Honey in early-2000s New York, the Gold Rush takes the bones of a Whiskey Sour and elevates them with honey syrup, producing a drink that feels both timeless and distinctly modern.

Ingredients
Fresh lemon juice22.5 ml
Honey syrup22.5 ml
Saline solution
Lemon wedge
Glassware
Old-fashioned glass
Chilled.
Flavor
BODYSWEETFRUITACIDHEATSMOKEEARTHBITTER

Caramel · Honey · Lemon · Oak · Vanilla

Estimated profile

Method
  1. 1

    Add bourbon, lemon juice, honey syrup, and saline solution to a cocktail shaker.

  2. 2

    Fill shaker with ice and shake hard for 10–12 seconds.

  3. 3

    Fine-strain into an ice-filled old-fashioned glass.

  4. 4

    Hold a lemon zest twist skin-side down over the glass and express the oils across the surface, then discard the twist.

  5. 5

    Garnish with a lemon wedge on the rim and serve.

From the Bartender

The Gold Rush was created by T.J. Siegel at Milk & Honey, New York, around 2000–2001. Replacing simple syrup with honey syrup is the defining move - use a 3:1 honey-to-water ratio for a syrup that's fluid enough to shake but rich enough to round out the spirit.

Rating
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