Gold rush
Gold Rush cocktail garnishes with a lemon peel.
The Gold Rush: When Simple Ingredients Make Something Special
The Gold Rush became a modern classic in about five years, which is basically lightning speed for cocktails. Created in the early 2000s at New York's Milk & Honey bar, this drink is proof that sometimes one smart swap is all you need.
T.J. Siegal came up with it while ordering his usual Bourbon Sour. The owner, Sasha Petraske, mentioned he had honey syrup on hand. Siegal asked to try it instead of simple syrup, and that was it. One ingredient change created something bartenders still make today.
The recipe is dead simple: two ounces bourbon, three-quarters ounce fresh lemon juice, and three-quarters ounce honey syrup. The honey brings a silky texture and subtle floral notes that regular sugar just can't match. It plays perfectly with bourbon's natural vanilla and caramel flavors.
For bourbon, grab something mid-shelf like Buffalo Trace, Knob Creek, or Four Roses. Make your honey syrup by mixing three parts honey to one part hot water until it dissolves. Fresh lemon juice is mandatory - bottled stuff will ruin it.
Shake everything with ice for fifteen seconds, then strain into a rocks glass over one large ice cube. That's it. No complicated technique, no obscure ingredients.
What makes the Gold Rush special is how accessible it is. Three ingredients most people already have, creating something that tastes way more sophisticated than it should. It works year-round and doesn't need fancy garnishes or presentation tricks.
This drink proves innovation doesn't mean reinventing everything. Sometimes it's just knowing which ingredient to swap.
RECIPE:
2 oz bourbon
¾ oz fresh lemon juice
¾ oz honey syrup (2:1 honey:hot water)
Method:
Combine bourbon, lemon juice, and honey syrup in a shaker with ice.
Shake and strain into a rocks glass with ice.
Garnish with a lemon twist (optional).