The Gold Rush Cocktail was created by TJ Siegal of Milk & Honey NYC, combining just three ingredients commonly found in the home bar.
Gold Rush Cocktail – Photo © Cocktails & Bars
Much like the Penicillin cocktail by another Milk & Honey alumni, Sam Ross, this drink became a modern classic. To put it simply, the drink is a Whiskey Sour variation (no egg white) which substitutes honey syrup for simple syrup. The recipe calls for two parts bourbon and three-quarter parts of honey syrup and freshly squeezed lemon juice.
The honey syrup is made using 3 parts honey to 1 part hot water, stirred until the honey is fully dissolved. Any left over honey syrup, can be stored in the fridge for up to a week.
The three ingredient cocktail is shaken over ice and served in a rocks glass over a large ice cube. No garnish is required.
Gold Rush Cocktail Recipe
Ingredients
- 50ml bourbon
- 20ml lemon juice
- 20ml honey syrup (3 parts honey: 1 part hot water)
Glassware: rocks glass
Garnish: none
Method
In a cocktail shaker, add the bourbon, lemon juice and honey syrup over ice and shake vigorously until chilled. Strain into a chilled rocks glass over a large ice cube.
Gold Rush Cocktail Variations
The simple three-ingredient cocktail can be used as a template to create variations. Swap the bourbon for Irish whiskey and you’ll have an Irish Gold Rush. Substitute a Speyside style of whisky or single malt for a richer, fruitier flavour, or a peated whisky which pairs well with the honey and lemon notes in the drink. Use a floral flavoured honey such as lavender-infused honey, or spice infused honey with cinnamon, ginger root, black pepper or vanilla to add another flavour element. Add hot water to any of the above variations and you have a Whisky Hot Toddy.
