Gold Rush Cocktail Recipe

When we think of classic cocktails, we think of internationally renowned, decades-long favorites, born in bars so old we hardly know the origins. The gold rush? A recent classic, crafted in 2000 at New York's famous Milk & Honey. According to an interview featured on Punch with T.J. Siegal, the drink was a riff on his favorite, the bourbon sour, made silky sweet with the addition of honey syrup. Because Siegal drank his sours without egg and on the rocks, the gold rush is served the same way, further differing from a classic whiskey sour.

The original gold rush was made with a thick honey syrup, using a 3:1 honey to water ratio. In our recipe below, developer Michelle McGlinn uses a thinner ratio of 1:1, for a consistency much like simple syrup. Whether you like more honey or less, the drink will have a rich and smooth mouthfeel made airy and light by shaking twice before pouring over ice. Garnish with lemon and thyme or with nothing at all like the original developer — either way, you'll have a delicious new sour to enjoy.

Making honey syrup is just like making simple syrup, and maybe even easier. Bring the water to a simmer in a small saucepan and add the honey, stirring constantly to avoid the sugars burning. The honey thins and combines into the water, creating a smooth syrup consistency. The syrup will swirl with thin white froth as the honey dissolves, a sign that it is finished. Remove from the heat and cool completely, then store in an airtight jar or container in the refrigerator for up to a month.

Whether you've shaken the liquids dry or are skipping that step, fill the shaker with ice and shake the liquids to chill. Shake for about 15 seconds or until the shaker is cold to the touch. Grab a rocks glass, highball, or even a coupe and strain the drink over ice, fine straining if your lemon juice was particularly pulpy. This drink can also be enjoyed neat without ice based on your preference of bourbon strength.