History & Heritage
“Milk & Honey bartender T.J. Siegel introduced the Gold Rush in the early 2000s by swapping sugar in a Whiskey Sour for honey syrup. The drink's simplicity and rich sweetness quickly made it a modern staple and a gateway to other honey-forward recipes.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to a shaker filled with ice
Shake vigorously for 15 seconds
Strain into a rocks glass over fresh ice
Garnish with lemon wheel
Glassware
Served over ice in a rocks glass
Garnish
Fresh lemon wheel
Master's Tips
Professional insights to elevate your craft
Use 2:1 honey:water syrup
High-quality honey makes a difference
Shake hard to fully dilute the viscous honey
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Gold Rush.
Ginger Gold Rush
Incorporates ginger liqueur for spicy bite.
Changes
Hot Gold Rush
Served warm with hot water for toddy vibes.
Changes
Brown Derby
Uses fresh grapefruit juice instead of lemon, a classic Hollywood cousin.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Bee's Knees
Prohibition-era gin, lemon, and honey shaken into a bright, velvety sour whose sweetness once softened rough bathtub gin.
John Collins
The bourbon take on the 19th‑century gin punch from Limmer's Old House—spirit, lemon, sugar and sparkling water built tall and fizzy.
Paper Plane
Bourbon, Aperol, Amaro, and lemon. A modern equal-parts cocktail with perfect balance.