Gold Rush
Bourbon, honey and lemon. A modern classic from New York's Milk & Honey.
Shaken · Rocks glass · Medium · about 3 minutes · about 18% ABV
Ingredients
- 60 ml Bourbon
- 22.5 ml Honey syrup
- 22.5 ml Fresh lemon juice
- Lemon twist (garnish)
Method
- Pour 60 ml bourbon into the shaker
- Pour 22.5 ml honey syrup into the shaker
- Add 22.5 ml fresh lemon juice
- Add ice
- Shake hard
- Strain
- Garnish
About the Gold Rush
Created around 2000 by T.J. Siegal at Milk & Honey in New York. It is a simple bourbon, honey and lemon sour, a whiskey version of the Bee's Knees.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Gold Rush FAQ
What's in a Gold Rush?
60 ml bourbon, 22.5 ml honey syrup, 22.5 ml fresh lemon juice, garnished with lemon twist.
How strong is a Gold Rush?
About 18% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Gold Rush?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Gold Rush in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
