Gold Rush Cocktail

gold rush cocktail

It doesn’t get much more beautifully uncomplicated than this cocktail. A variation of the classic Whiskey Sour that’s made with honey instead of simple syrup, the drink is featured in Robert Simonson‘s 3-Ingredient Cocktails book, where he explains how the drink was a mainstay during Milk & Honey’s early years and has endured to this day. Simonson uses Henry McKenna bonded 10-year bourbon, but feel free to use your favorite whiskey.

2 oz. bourbon
¾ oz. fresh lemon juice
¾ oz. rich honey syrup
Tools: shaker, strainer
Glass: rocks

Combine all the ingredients in a shaker filled with ice and shake until chilled, about 15 seconds. Strain into a rocks glass over one large cube of ice.

Rich Honey Syrup: Heat 1 cup of honey and ⅓ cup water in a saucepan over medium heat, stirring occasionally, until the ingredients have integrated. Remove from the heat, let cool, then refrigerate. Stored in a tightly sealed container, the syrup keeps for 1 week.

T. J. Siegel, Milk & Honey, New York City

Reprinted with permission from 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson, copyright © 2017. Published Ten Speed Press, an imprint of Penguin Random House LLC.


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.