Sours
Gold Rush
Made with honey syrup · T.J. Siegal, Milk & Honey, New York, 2000
- rocks
- one large cube
- shake
Gold Rush
- 2 oz60 ml bourbon
- ¾ oz22 ml fresh lemon juice
- 1 oz30 ml honey syrup
- Add the bourbon, lemon juice and honey syrup to a shaker.
- Fill with ice and shake hard until the tin is frosty.
- Strain over one large ice cube in a rocks glass.
Garnish: none (lemon twist optional)
The syrup
In this recipe
Honey Syrup1 oz30 ml
Honey syrup is equal parts honey and warm water stirred together until smooth, with no boiling needed.
3:1 honey syrup is about 1.5-1.8x as sweet as our 1:1; use 1 oz (up to 1 1/4 oz if you want it as rich as Milk & Honey's)
As printed: 3/4 oz honey syrup (3:1 honey:water)
Where it comes from
T.J. Siegal, a friend of owner Sasha Petraske, came up with it at Milk & Honey around 2000 when he asked for his usual bourbon sour made with the bar's new rich honey syrup. It was a house staple by 2002, and Jim Meehan later spread it through the Mr. Boston guide and The PDT Cocktail Book.
Source: Regarding Cocktails by Sasha Petraske with Georgette Moger-Petraske (2016).
Checked against: Punch - Gold Rush · Punch - How the Gold Rush Became a Modern Classic (Robert Simonson) · Whisky Advocate - Essential Whisky Cocktail: Gold Rush · VinePair - The Gold Rush Recipe
Regarding Cocktails (Sasha Petraske)
Gear for this drink
Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup