The Gold Rush is a rich, honey-infused bourbon cocktail that gained popularity in the early 2000s. It’s a simple yet sophisticated blend of bourbon, fresh lemon juice, and honey syrup. This contemporary classic is both warming and refreshing, making it perfect for any season.
Cocktail shaker
Jigger or measuring shot glass
Fine mesh strainer
Rocks glass
Bar spoon
Combine 1 part honey and 1 part hot water in a small bowl or saucepan.
Stir until the honey is completely dissolved.
Let it cool to room temperature before using.
Store any leftover syrup in a sealed container in the refrigerator for up to two weeks.
Prepare the Glass:
Fill a rocks glass with ice and set aside.
Combine Ingredients:
In a cocktail shaker, add bourbon, lemon juice, and honey syrup.
Fill the shaker with ice and shake vigorously for 15-20 seconds until well-chilled.
Strain and Serve:
Strain the cocktail into the prepared rocks glass over fresh ice.
Garnish and Serve:
Garnish with a lemon wheel or a lemon twist for a citrusy aroma.
Serve immediately while the cocktail is cold and aromatic.
The Gold Rush is traditionally served in a heavy-bottomed rocks glass over a large ice cube to maintain its chill without excessive dilution.
The bright, golden hue of the cocktail makes it visually striking and inviting.
Appetizers: Spiced nuts, sharp cheddar cheese, or honey-glazed bacon.
Main Course: Grilled pork chops, lemon-rosemary chicken, or BBQ ribs.
Dessert: Lemon tart, honey-soaked baklava, or vanilla bean ice cream.
Stronger Gold Rush: Increase the bourbon to 2.5 oz for a more potent version.
Smoky Gold Rush: Substitute half the bourbon with a peaty Scotch or add a splash of mezcal.
Ginger Gold Rush: Add a splash of ginger syrup or a few slices of muddled ginger for a spicier kick.
Herbal Gold Rush: Infuse the honey syrup with fresh rosemary or thyme for an aromatic twist.
Mocktail Gold Rush: Replace the bourbon with chilled black tea or a non-alcoholic whiskey alternative for a refreshing mocktail version.
The Gold Rush was created in the early 2000s at Milk & Honey, a renowned speakeasy-style bar in New York City.
It was inspired by the classic Whiskey Sour, but the honey syrup adds a smoother, richer sweetness compared to traditional simple syrup.
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