And use a local honey if you can! Also, this is a great example of a drink where adding a couple drops of saline can make a big impact. I like less floral honeys here - acacia is my preference. Especially if, like me, you prefer your Gold Rush with a pure honey syrup rather than a Triple Syrup. The kind of honey you use also makes a big impact. (You can also cut the water in half for a rich syrup.) Your exact brix will vary depending on your brand of honey and agave nectar, but this should come closer to 50% than DeGroff's spec regardless.

Yields ~1.5 cups, which for me will run a couple months - well before you need to worry about mold or anything. My ratio is 205g water, 140g sugar, 70g agave nectar, 35g acacia honey. Which means it's both less sweet than simple, and also won't keep as long. DeGroff's recipe will come in much lower, like, low 40% range.

Which is interesting, because I believe DeGroff conceptualized Triple Syrup as a replacement for honey syrup rather than for simple syrup.Īlso, when I make Triple Syrup, I go by weight and try to achieve as close to 50% brix as possible. But personally, drinks like the Gold Rush and Bee's Knees really benefit from using pure honey syrup. I like using Triple Syrup as a sub for good old simple syrup. NB! Variations and your own riffs are encouraged, please share the result and recipe! Considering Leandro DiMonriva seemingly ended up preferring the latter I will personally be making this variation I just read about Dale DeGroff's Triple Syrup and saw this Educated Barfly video comparing a typical Gold Rush with one using it. Strain into a rocks glass over a large ice cube.Ģ oz (60 ml) bourbon, preferably Buffalo Traceģ/4 oz (30 ml) honey syrup (3:1, honey:hot water) Siegal came up with the idea for the Gold Rush not while standing behind the bar at Milk & Honey, but while sitting at it, sometime in 2000.Ģ oz (60 ml) bourbon (was first served with Knob Creek, later replaced by Elijah Craig 12 year)ġ oz (30 ml) lemon juice (although I see many recipes calling for 3/4 oz nowadays)ģ/4 oz (22.5 ml) honey syrup (original calls for 3:1 honey to water, but 1:1 and 2:1 is common too)Ĭombine all ingredients in a mixing tin and shake with ice. Boston cocktail guide, which he was editing at the time, and The PDT Cocktail Book, a bestselling recipe collection published in 2011.įun fact: T.J. He also included the recipe in the widely distributed, annually issued Mr. Meehan would go on to make the Gold Rush at every subsequent bar he worked at. It was “a perfectly balanced Bourbon Sour,” he recalls. When he drank one during his first visit to Milk & Honey in 2003, he was bowled over.

The result, as far as the Gold Rush was concerned, was a Whiskey Sour so silky and deeply flavored it amounted to an “aha!” drink for many people, including bar owner Jim Meehan. “My idea was to add as little water as possible to make it pourable while retaining the most honeylike qualities,” explains Maloney. Maloney had a hand in fashioning the house honey syrup, which was not a simple equal-parts affair instead, it was a rich syrup, made of three parts honey to one part water. The drink got a critical assist from Toby Maloney, the first bartender Petraske hired. Soon, the Gold Rush was being suggested to whiskey lovers as a “bartender’s choice.” By early 2002, it was a staple at the bar. Since Milk & Honey famously didn’t have a menu, drink orders were arrived at through a conversation between server and customer. Now served and enjoyed around the world, the Gold Rush is Siegal’s main claim to fame. The cocktail was one of the early breakout successes at Milk & Honey, which was opened in 1999 by Siegal’s childhood friend, Sasha Petraske. But this is the kind of drink you’ll want to have on hand for an evening of relaxing outside.Gold Rush, a simple Whiskey Sour variation that uses honey syrup instead of simple syrup. Pour into tall glasses with large ice cubes and prepare to sit and sip the summer away.You can also add a small bit of hot water to make it thinner, if nuking it isn’t your thing. TIP: Microwave the honey for ten seconds so it’s easier to pour and combine with the other ingredients.Mix all the ingredients together, making sure to fully incorporate the honey.Combine 12 ounces of bourbon with half a cup of lemon juice and half a cup of honey.WHAT DO YOU NEED TO MAKE A GOLD RUSH COCKTAIL?Īll you need for a batch of this delicious gold rush is probably in your kitchen right now! Good bourbon, lemon juice, and honey. The bourbon flavor blends flawlessly with lemon and honey to create a refreshing cocktail that you’ll love to sip slowly on a warm afternoon. This gorgeous gold rush drink recipe isn’t for sipping under the covers while blowing your nose. This Gold Rush Cocktail made with bourbon, honey, and lemon juice is the perfect easy drink for sipping on the patio.

Gold rush cocktail