Gold Rush

gold rush cocktail
Image: / Tim Nusog

This honeyed twist on a Whiskey Sour was created in New York City in the early aughts and has spread worldwide at such a pace that it’s commonly assumed to be a pre-Prohibition classic.


  • 60 ml bourbon
  • 30 ml honey syrup (50% honey & 50% water)
  • 22.5 ml fresh lemon juice
  • Garnish: lemon peel


  1. Add all the ingredients into a shaker with ice and shake for 30 seconds.
  2. Strain into a chilled rocks glass with one large ice cube.
  3. Garnish with a lemon peel.

Disclaimer- An unedited version of this recipe first appeared on

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