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.