Gold Rush

The Gold Rush is a modern classic that became the craft cocktail era's answer to the Whiskey Sour, demonstrating that simple drinks can become instant classics when executed perfectly. Created in the mid-2000s by T.J. Siegel at Milk & Honey in New York City (Sasha Petraske's legendary speakeasy-style bar that helped launch the craft cocktail movement), the Gold Rush combines bourbon, lemon juice, and honey syrup in a 2:1:1 ratio. The genius lies in replacing simple syrup with honey syrup—the honey adds viscous texture, floral complexity, and natural sweetness that elevates the drink beyond a standard sour. The name "Gold Rush" perfectly captures the drink's golden color and the idea of discovering something valuable. The cocktail represents the craft cocktail movement's approach to innovation: taking classic templates and improving them through quality ingredients and thoughtful substitutions. The Gold Rush became enormously popular in craft cocktail bars and spread globally, becoming a modern classic within just a decade of creation. The drink appeals to bourbon lovers and whiskey sour enthusiasts while offering something distinctly different and more sophisticated. The honey syrup's texture creates a silky mouthfeel that simple syrup cannot match, while honey's complex sugars provide depth beyond granulated sugar. The Gold Rush is typically shaken and served over a large ice cube in a rocks glass, garnished with a lemon twist. The cocktail embodies Milk & Honey's philosophy of perfect execution of simple drinks—no unnecessary ingredients, just quality spirits and fresh ingredients combined in ideal proportions. The Gold Rush showcases how modern bartenders can create new classics by respecting traditional foundations while making meaningful improvements. It represents the craft cocktail renaissance at its best: historically informed but not bound by tradition, simple but sophisticated, and ultimately focused on creating the most delicious drink possible.