The Story Behind The Gold Rush
In 2001, the Gold Rush cocktail was developed at the now-shuttered NYC bar Milk & Honey. As the story goes, a man named T.J. Siegal, a longtime friend of the bar’s owner Sasha Petraske, came by one evening to order his usual Whiskey Sour. Milk & Honey was notorious for not having a set menu back then, so customers could order whatever drink they desired. As a result, Siegal omitted the egg white from his cocktail and asked to replace the standard simple syrup with honey syrup. Thus, the Gold Rush was born.
- 2 ounces bourbon
- ¾ ounce fresh lemon juice
- ¾ ounce honey syrup (recipe follows)
- Garnish: lemon twist
- Add ingredients to a shaker with ice and shake until cold.
- Strain into a rocks glass with fresh ice.
- Garnish with lemon twist.
Honey Syrup Ingredients
- 1 cup honey
- 1 cup water
Honey Syrup Directions
- Combine ingredients in a small saucepan over medium-high heat.
- Simmer until honey is dissolved, stirring occasionally.
- Remove from heat and let cool.
- Store, covered, in the refrigerator.