Gold Rush Cocktail

You might think that the Gold Rush cocktail dates back to the mid 19th century when adventurers headed west in search of golden nuggets. You might also think that it was invented in California where those fortune seekers met their destinies. As it turns out, neither is actually the case.

Instead, this modern-day NYC cocktail is a tasty tipple whose treasures are available to all game to give it a try.

The Gold Rush cocktail will sound eerily familiar to cocktail connoisseurs who have previously imbibed Whiskey Sour and Bee’s Knees cocktails. With ingredients similar to both, it’s a modern day mashup of those two pre-prohibition cocktails.

But, crafted with bourbon, fresh lemon juice and honey syrup, the Gold Rush, a simultaneously sweet and sour cocktail, stands on its own merits.

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Unlike California’s Gold Rush, which was epic in both size and scope, the history of the Gold Rush drink is short, sweet and can’t be traced to America’s Golden State.

Cocktail historians credit T.J. Siegel for crafting the original Gold Rush cocktail at now-closed Milk & Honey in New York City. And, despite the golden cocktail’s classic list of ingredients, it was first concocted in 2001.

Purchase a copy of Sasha Petraske’s Regarding Cocktails to discover more cocktails crafted at Milk & Honey.

Some cocktails require a special trip to the liquor store and/or market. The Gold Rush is not one of those cocktails. In fact, you probably already have the following necessary ingredients:

We use Four Roses bourbon to craft our Gold Rush cocktails. It’s a great bourbon for cocktails since its flavors are relatively mild with hints of both vanilla and caramel. It’s also one of the more affordable bourbons produced in Kentucky and has a 40% ABV – the lowest possible ABV for Kentucky bourbon.

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The first step in this recipe is to measure the bourbon, freshly squeezed lemon juice and honey syrup. We use a Japanese jigger to get accurate measurements and easy pours for all three of these liquids.

Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade.

We like to prepare honey syrup in advance so that it has time to cool. However, we squeeze the lemon juice on the spot for maximum freshness.

Pro Tip
Prepare honey syrup in advance the same way you would prepare simple syrup – with a 1:1 ratio of honey and water stirred over a medium fire until the mixture simmers and the honey and water are well mixed. It’s an easy process that only takes five minutes in a small saucepan.

We use a Boston Shaker to craft this and other cocktails and we love it. It’s so easy to use and doesn’t make a mess. Our previous shakers often leaked and the lid would stick to the base between uses.

Add a handful of ice cubes to the shaker and shake vigorously for 30 second or until the liquids are chilled and blended.

With is combination of bourbon, lemon juice and honey syrup, the Gold Rush just might satisfy your cocktail sweet spot. If not, one of the following variations will likely get you buzzing:

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