Recipe: Gold Rush Cocktail
A modern classic conceived in the early 2000s at New York’s Milk & Honey, the Gold Rush Cocktail is a simple libation that gives the whiskey sour a spin. With just three ingredients, it’s extremely simple to make with nothing but bar and kitchen standards.
The Gold Rush is a forgiving cocktail that lets you play with proportions fairly freely. I don’t bother being super-careful in measuring ingredients in this one; take a sip from the shaker and if anything feels off, just add a bit more of one of the ingredients to balance it out to your taste.
The cocktail also benefits from using high-proof bourbon in the mix. I used Baker’s 7 year old in the cocktail pictured here, but any bonded bourbon will work. For even more decadence, I used bourbon barrel-aged honey to make my syrup, which gives the drink an added richness.
2 oz bonded bourbon (or higher proof)
3/4 oz fresh lemon juice
3/4 oz honey syrup
Shake all ingredients over ice and strain into an old fashioned glass over a single large cube. Garnish with a lemon wedge.
To make honey syrup:
Add 3 parts honey to 1 part hot water and stir well, then let it cool. The water needn’t be boiling.
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