Gold Rush was created in New York City at the bar Milk & Honey in the mid-2000s by T.J. Siegal. It is a bourbon-based, shaken cocktail that is made with only three ingredients: bourbon, honey syrup, and lemon juice. This is currently my partner’s go-to drink whenever we hit Lloyd Whiskey Bar in Fishtown. This drink ties, if not beats, her other favorite, the Bee’s Knees.
The Gold Rush is a riff on the Bee’s Knees (check out my article on the Bee’s Knees), made with whiskey and served on the rocks, while a Bee’s Knees is made with gin, and served in a coupe glass.
Ingredients:
- 2 oz (60ml) Bourbon
- .75oz (22ml) Lemon Juice
- .75oz (22ml) Honey Syrup
- Garnish: Lemon Peel (optional)
Directions:
- Combine the Bourbon, Lemon Juice and Honey Syrup into a shaker.
- Add ice to the shaker and give it a good shake.
- Strain into a rock glass filled with one large ice cube.
- Garnish with lemon peel – if you want to add flair
