Gold Rush

A modern classic born at New York's Milk & Honey around 2001, the Gold Rush is the whiskey sour reimagined: bourbon, fresh lemon, and rich honey syrup shaken to a glossy, golden chill. TJ Siegal conceived it by asking owner Sasha Petraske to swap honey for simple syrup in his usual bourbon sour, and the result — rounder and more decadent than its tart ancestor — became one of the bar's first breakout hits. Honey's floral depth tames the lemon's edge, leaving a drink that is bright, smooth, and dangerously easy.

Classic

Ingredients

  • 2 ozBourbon
  • 0.75 ozLemon Juice
  • 0.75 ozHoney Syrup

Garnish: Lemon Peel

Preparation

Shaken · Rocks · Large cube

  1. 1.

    add

    Combine the bourbon, lemon juice, and honey syrup in a shaker.

  2. 2.

    shake

    Add ice and shake vigorously until well-chilled.

  3. 3.

    strain

    Double-strain into a rocks glass over a large ice cube.

  4. 4.

    express

    Express a lemon twist over the surface.

  5. 5.

    garnish

    Drop the lemon twist into the glass.

Flavor Profile

dilution
34%
sweet
33%
citrus
23%
spiced
22%
body
21%
sour
20%
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