Tulo

Gold Rush Cocktail Recipe

Honey syrup blends into cold liquid far more evenly than raw honey would, so the drink balances bourbon's heat with real sweetness instead of clumps of honey sitting at the bottom of the glass, and a full 15-second shake dilutes and chills the drink at the same time.

Prep
5 min
Cook
0 min
Total
5 min
Servings
1

Ingredients

Servings1
  • 2 oz bourbon
  • 3/4 oz fresh lemon juice
  • 3/4 oz honey syrup (equal parts honey and warm water)
  • 1 wheel lemon wheel, for garnish

Nutrition per serving

Calories
168
Protein
0g
Carbs
11g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Make the honey syrup: stir together equal parts honey and warm water until fully dissolved. Let it cool if making it fresh (it can also be made ahead and refrigerated).
  2. 2Fill a cocktail shaker two-thirds full with ice.
  3. 3Add the bourbon, fresh lemon juice, and honey syrup to the shaker.
  4. 4Seal and shake hard for about 15 seconds, until the shaker is cold to the touch and slightly frosted on the outside.
  5. 5Fill a rocks glass with one large ice cube or several regular cubes.
  6. 6Strain the shaken cocktail into the glass over the ice.
  7. 7Garnish with a lemon wheel and serve immediately.

Tips & variations

  • Use a bourbon in the 80-90 proof range for this drink; higher-proof bottlings can make the honey and lemon taste thin by comparison.
  • Swap bourbon for rye whiskey for a spicier, less sweet version sometimes called a 'Bourbon (or Rye) Bramble' variant.
  • Adjust the honey syrup up to 1 oz if using a very tart or unripe lemon.
  • A dash of Angostura bitters shaken in adds a bit of depth without changing the drink's character.

Storage & reheating

This cocktail is meant to be shaken and served immediately since it separates and dilutes further if it sits. Honey syrup, however, keeps well covered in the refrigerator for up to a month, so it's worth batching ahead.

Tips from the Tulo kitchen

  • Squeeze lemons just before shaking; bottled lemon juice tastes flat and noticeably changes the balance of this drink.
  • A large single ice cube melts slower than several small cubes, so the drink stays properly diluted instead of watering down as it sits.

FAQ

What is a Gold Rush cocktail?

It's a modern whiskey sour variation made with just bourbon, fresh lemon juice, and honey syrup, shaken with ice and strained over a large cube. It was created in the early 2000s at Milk & Honey in New York.

How is a Gold Rush different from a whiskey sour?

A classic whiskey sour uses simple syrup and often an egg white for texture, while a Gold Rush swaps in honey syrup and skips the egg white, giving it a rounder, slightly heavier sweetness.

Can I make the honey syrup ahead of time?

Yes. Honey syrup keeps in a sealed jar in the refrigerator for about a month, so it's practical to make a batch and use it across several drinks.

What can I use instead of bourbon?

Rye whiskey works well and gives a spicier, drier result. Scotch can also be used for a smokier variation, though it changes the drink's character significantly.

More recipes