Modern Classics: Gold Rush

The Gold Rush is considered a “modern classic” cocktail first created by T.J. Siegal at the original Milk & Honey in New York’s Lower East Side over a decade ago¹. I first encountered the Gold Rush in 2014 at Bluebeard, one of my favorite restaurants in Indianapolis, IN. Typically made with only bourbon, honey, and lemon, this is an easy to drink cocktail that highlights the subtle honey flavor. We used to make the Gold Rush with Woodford Reserve, but had to cut back to a more affordable bourbon since we were making way too many of these at home. If using a more affordable liquor like Jim Beam, I recommend adding a dash of bitters for a richer flavor.

Gold Rush Recipe (technically 2 servings)

• 4 oz. bourbon
• 1.5 oz. of honey simple syrup
• Juice of half a large lemon (around 0.75 ounces)
• 1 shake of Angostura bitters (optional)
• Optional twists: Ginger syrup, rye whiskey, mango puree
  

Equipment

• Cocktail shaker
• Jigger
• Citrus press
• Hawthorne strainer
• Fine mesh strainer
• Old fashioned glass, stored in the freezer
• Round ice mold, stored in the freezer (can also use 2×2 inch square ice)

Directions

1. Cut the lemon in half and use the citrus press to squeeze the juice directly into the stainless steel container
2. Add the honey syrup and bourbon
3. Add 1 shake of Angostura bitters (optional)
4. Add 3-4 handfuls of ice into the container and seal the shaker
5. Shake vigorously for at least 10 seconds and you can see frost on the outside of the container
6. Remove the old fashioned glass from the freezer and add the large ice
7. Place a Hawthorne strainer on top of the shaker and double-strain the drink through a fine mesh strainer placed above the glass
8. To garnish, cut a thin lemon wheel and cut a slit from the center to the peel
9. Use the slit to add the lemon wheel on the edge of the glass

Cheers!