A Whiskey Sour with rich honey syrup where the simple syrup would be, bourbon and fresh lemon shaken to a glossy, golden chill and poured over a single large cube. Honey's floral depth tames the lemon's edge and rounds out the bourbon, leaving a drink rounder and more decadent than its tart parent — bright, smooth, and dangerously easy.
Garnish: Lemon Peel
Shaken · Rocks · Large Cube
add
Combine the bourbon, lemon juice, and honey syrup in a shaker.
shake
Add ice and shake vigorously until well-chilled.
strain
Double-strain into a rocks glass over a large ice cube.
express
Express a lemon twist over the surface.
garnish
Drop the lemon twist into the glass.
The Gold Rush traces to New York's Milk & Honey around 2001, when TJ Siegal had the bar's owner, Sasha Petraske, build his customary bourbon sour with honey syrup rather than simple syrup. Petraske mixed the first one, but the idea and the credit belong to Siegal. The honeyed sour soon turned into one of the bar's earliest breakout drinks and has since earned its place among the modern classics.