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Discussing Gold Rush

Difford's Guide · 2023-05-09T09:51:50+00:00

A Whiskey Sour made with honey syrup in place of sugar

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Egg McKenzie

22nd February at 21:58

simple excellence

Romina

5th September 2025 at 21:57

I did not add the optional ingredients, just lemon zest. Nicely balanced drink.

Peter Wilson

4th June 2025 at 10:11

This is definitely one of my favorites. Cold, refreshing and great two part taste.

I tried it with egg whites last night. Wouldn't recommend as I found it to be too thick to enjoy. Maybe with less egg or a 1:1 honey syrup. But I don't think I'll try that again.

i use a 2:1 honey syrup for this and it turns out amazing everytime. Have yet to try and make a 3:1 syrup.

eddie richards

8th January 2025 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.