Gold Rush

Recipe from T.J. Siegal and Milk & Honey

Adapted by Robert Simonson

Published March 31, 2021

Gold Rush
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Rating
4(870)
Comments
Read comments

The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of sugar. The winning result, silkier and richer in flavor than the average whiskey sour, was soon served to customers. —Robert Simonson

Featured in: Shake Up Your Evening Cocktail With Some Honey

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink, plus additional honey syrup
  • 3ounces honey
  • 1ounce warm water
  • Ice
  • 2ounces bourbon
  • ¾ounce fresh lemon juice
  • ¾ounce honey syrup
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

437 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 80 grams carbohydrates; 0 grams dietary fiber; 79 grams sugars; 0 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes ½ cup, and will keep, covered, at room temperature, for up to 1 week.)

  2. Step 2

    Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and ¾ ounce honey syrup; shake until chilled, about 15 seconds.

  3. Step 3

    Strain into a rocks glass filled with one large ice cube. No garnish.

Ratings

4 out of 5
870 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

EW

or, just read the step-by-step directions which clearly spell out which ingredients are for the honey syrup and which go into the single serving drink

Prakash Nadkarni

The ingredient list needs to be fixed. There should be subheadings for the Honey Syrup (3 oz honey, 1 oz water) and the Gold Rush itself: (ice, etc.)

Euphemia Thompson

I love this cocktail. I just had it -- but I was out of honey and lemon. But that large ice cube sure did the trick. :-)

Maureen

First couple of sips — too little honey flavor. And not really interesting. Plus I love a dash of bitters. And I really miss those Italian cocktail cherries. So I ended up with a different drink, but I liked it!

J&J

Also good with na bourbon

Eric

This is better with rye whiskey

Private comments are only visible to you.

Credits

Recipe from T.J. Siegal, Milk & Honey, New York City

Recipe Tags

Advertisement

or to save this recipe.