Meet The Modern Whiskey Sour: Gold Rush Cocktail Recipe

Jan 30, 2014 4:00 pm

A simple, high-minded choice for all seasons

The marriage of honey, lemon and quality bourbon cannot be beat.
The marriage of honey, lemon and quality bourbon cannot be beat.

Ever since it was created by T.J. Siegal at the original Milk & Honey in New York's Lower East Side over a decade ago, the Gold Rush has become a sort of modern classic — in an era of classic classics. It's essentially a whiskey sour, made with honey syrup and without the egg white or bitters. However easy to make, this drink will blatantly expose any sub-par ingredients, which is why it's essential to use a decent bourbon, fresh-squeezed lemon juice and a quality honey – diluted down into a syrup by marrying approximately 1 part boiling water with 3 parts honey.

While it's still important to shake this drink well before pouring over ice, it can be batched out into pitchers for a party. I'd suggest using the same proportions for a single drink as a pitcher and keep the undiluted mixture in the refrigerator for easy pour-and-shake access. Any standard water glass, cup or even Ball jar will work as a vessel. 

Brian Quinn brings you his Cocktail of the Week every Thursday afternoon. He is also Director of Programming for Social Media Week NY and co-founder of The Noble Rot, an underground supperclub dubbed “a new form of clandestine drinking.” He learned the art of craft cocktails from working with the Milk & Honey family and regularly produces food and wine events. 

Servings: 1 cocktail


2 ounces Four Roses bourbon
3/4 ounce fresh squeezed lemon juice
3/4 ounce honey syrup
  1. Combine ingredients into a shaker and shake vigorously for 15 seconds.
  2. Pour into a rocks glass over ice. No garnish necessary.

Try out more cocktails of the week on Food Republic:

Level of Difficulty: 
Prep Time: 
5 minutes
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