• Bourbon
  60 ml (2 oz)

  Choose a quality, mid-range bourbon for best results
• Fresh lemon juice
  25 ml (0.75 oz)

  Juice freshly squeezed for optimal flavor
• Honey syrup
  25 ml (0.75 oz)

  Mix equal parts honey and hot water until dissolved

• Cocktail shaker
• Jigger
• Strainer
• Citrus juicer
• Old-fashioned glass

1. 1

   Chill an old-fashioned glass by filling it with ice and setting it aside.

2. 2

   Combine bourbon, fresh lemon juice, and honey syrup in a cocktail shaker.

3. 3

   Fill the shaker with ice and shake vigorously for about 10-15 seconds until well chilled.

4. 4

   Discard the ice from your glass and strain the cocktail into the glass over fresh ice.

5. 5

   Garnish with a lemon wheel or zest, and serve immediately.

• A modern classic with a storied New York City origin.
• Perfect balance of sweet, tart, and boozy flavors.
• Easy to make with only three main ingredients.
• Honey syrup adds a luxurious, silky texture.
• Adaptable and crowd-pleasing—great for whiskey lovers and newcomers alike.

The Gold Rush was born in New York City sometime in the early 2000s at the famed Milk & Honey bar, a pioneer of the craft cocktail movement. Created by bartender T.J. Siegal, the drink was a riff on the whiskey sour, swapping simple syrup for a honey syrup, which gives the cocktail its signature mellow sweetness and golden hue. The Gold Rush quickly became a bartender favorite, celebrated for its simplicity and depth of flavor.