Gold Rush: A Honeyed Whiskey Delight

BY: Aime Patel

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updated 1 Mar 2024

Looking for something with some natural sweetness in your Whiskey cocktail? Then the Gold Rush is the place to go. A modern classic, this is a simple and delicious twist on the Whiskey Sour, swapping out simple syrup for honey syrup. It's the drink of choice for Whiskey lovers who like balance and flavor.

This cocktail is a great balance between sweet, tart, and boozy. Bourbon-or Rye-provides the bold base, while the fresh Lemon Juice adds a nice tartness to cut through. The Honey Syrup brings in a silky-smooth honeyed sweetness that complements the Whiskey so well. It's a simple combination that yields complex and satisfying results.

It's neither cloyingly sweet nor too sour-just a great, balanced mix with a nice honeyed finish. Of course, the type of whiskey used will affect the flavor profile: Bourbon gives a sweeter, rounder flavor; Rye will add a spicy note.

It's served over ice in a rocks glass. Imagine amber liquid with a sweet, honey-like aroma and Whiskey. Classy and easy-going, this is a great aperitif cocktail, or it works well as a relaxed after-dinner drink, too.

Not being a particularly complicated drink makes it also a very good option for both home bartenders and professionals alike. It is also good for those who find Whiskey Sours to be just a little too sour.

It has become a modern classic in the world of cocktails, enjoyed in bars around the world.

Gold Rush Video Recipe | @liquorland_nz | 0:18

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A smooth and flavorful cocktail with a touch of honeyed sweetness.

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Did you know that Gold Rush...

The Gold Rush is featured in Robert Simonson’s 3-Ingredient Cocktails book, highlighting its simple yet effective recipe and its enduring popularity.

Who invented this cocktail

The Gold Rush was created by T.J. Siegel at Milk & Honey in New York City in 2001, while he was sitting at the bar, not behind it.

The origin and history of "Gold Rush"

The Gold Rush was born at the iconic Milk & Honey bar in New York City, a creation of T.J. Siegel in 2001. Siegel, a frequent patron of the bar owned by his childhood friend Sasha Petraske, was enjoying a Bourbon Sour when the idea struck him. Petraske had recently created a honey syrup for another cocktail, the Honeysuckle, and Siegel suggested using it in his sour.

Petraske used his standard sour formula—two ounces of spirit, one ounce of juice, and three-quarters of an ounce of sweetener—with Knob Creek bourbon initially, later switching to Elijah Craig 12-year-old. The drink was an instant success, quickly becoming a popular “bartender’s choice” at Milk & Honey. By early 2002, it was a staple on the bar’s (nonexistent) menu and has since become a modern classic, even surprising its creator with its enduring fame.

Kelvin Perez, an early barback at Milk & Honey, recalls that while other drinks like the Mojito and Bee’s Knees were popular, the Gold Rush “took off running” upon its creation, solidifying its place in cocktail history.

Bartender Tips for making the perfect "Gold Rush"

To make the perfect Gold Rush, try these tips:

Use good quality honey for the syrup. It will make a noticeable difference in the flavor.
Use freshly squeezed lemon juice for the best tartness.
Adjust the amount of honey syrup to your preference. Some prefer it sweeter, others more tart.
Shake well with ice to chill and properly combine the ingredients.
Consider using a high-quality Bourbon or Rye Whiskey for a more complex flavor.

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"Gold Rush" Variations

Penicillin: A similar cocktail that adds Scotch and Ginger to the mix.
Hot Toddy: A warm, comforting drink that uses honey, Whiskey, and hot water (often with lemon and spices).
Whiskey Sour: The classic cocktail that inspired the Gold Rush, using simple syrup instead of honey.

The Gold Rush is a testament to the power of simple ingredients combined in perfect harmony. It’s a delicious and easy-to-make cocktail that’s sure to please any Whiskey lover. If you haven’t tried it yet, give this honeyed delight a try.

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Current Comments: 1

Isabella Garcia

9 Jun 2024

Smooth and invigorating with just the right touch of sweetness.