Name: Gold Rush
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 22.5 ml Lemon juice; 22.5 ml Honey and water syrup; 1 swath Grapefruit peel/zest; 3 drop Saline solution 4:1

Gold Rush
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Serve in an Old-fashioned glass

Ingredients:
2 oz	Maker's Mark bourbon
³⁄₄ oz	Lemon juice (freshly squeezed)
³⁄₄ oz	Honey syrup (3 parts honey to 1 water by weight)
1 swath	Grapefruit peel/zest optional
3 drop	Difford's Saline Solution optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of Lemon zest twist and lemon wedge.
REGAL SHAKE all ingredients (including grapefruit zest).
FINE STRAIN into ice-filled glass.
Express lemon zest twist over the cocktail and discard.
Garnish with lemon wedge.

Strength & taste guide:

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Whiskey Sour made with honey syrup in place of sugar.

View readers' comments

Variant:

Honey Bee
Bee's Knees
The Gold Rush

History:

Recipe envisaged by T. J. Siegel one night in 2001 at Milk & Honey, New York City, USA, where it was first made by Sasha Petraske.

More cocktails by T. J. Siegel

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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eddie richards

8th January at 20:21

I tried this using Triple syrup from Dale DeGroff & it was nicely balanced imo

Ulysses Grand

17th June 2024 at 03:22

2:1 honey to water works better in most cocktails for me. 3:1 always leans toward thin and overly sour. A go to drink for me though. Simple and good.

Simon Difford

17th June 2024 at 08:35

3:1 (3 parts honey to 1 part water) is richer than 2:1 - it has a greater percentage of honey, so it should be the opposite of what I think you're suggesting.

1 reply

Miguel Perales

16th August 2023 at 00:01

I'm a Bourbon guy so I went with a BIB (Bottled In Bond) Bourbon. The citrus sourness was a bit much. I tried it again with 1/3 oz//10 ml lemon juice and it was definitely more balanced and the Bourbon came through better. You definitely need a stronger Bourbon to overcome the citrus component.

Chris Dimal

9th May 2023 at 12:11

Quite sour, unexpectedly so. I do think this is where a higher proof Bourbon would be a bit more ideal. Still good though.

Chris Dimal

29th July 2023 at 20:14

Tried it with a high proof (cask strength) Bourbon, and now I get why it's a modern classic. Really delicious and wonderfully balanced!

Stephen Curtin

20th April 2023 at 20:12

I really can't get over the fact that this drink wasn't "invented" until the 2000s. I mean the very first thought I had when I learned how to make a whiskey sour was "I'll bet this would taste even better with honey instead of simple syrup" honey and lemon just work so well together.