Gold Rush is a bee sting whiskey sour variation consisting of bourbon, honey syrup, and freshly squeezed lemon juice.
This modern classic was created at the late Sasha Petraske’s legendary cocktail bar Milk & Honey in the early 2000s. TJ Segal, a childhood friend of Petraske’s, a hospitality vet, and an early investor in the bar, is the mastermind behind this simple, honey-filled sour that has become a Milk & Honey staple and another famous… It was the inspiration for the modern classic penicillin.
Gold Rush Featured in 2016 Book About cocktails, an ode to Milk & Honey and the cocktails made there, was written by Petraske’s widow, drinks writer Georgette Moger Petraske. The book’s recipes are accompanied by a note from Petraske’s disciple, Richard Bockert, who says, “The Gold Rush is one of the basic examples of a Milk & Honey cocktail program: 3 ingredients, perfect balance.” , and it’s hassle-free.
Why Gold Rush Works
Gold Rush’s simple three-ingredient formula falls squarely into the sour camp of cocktails, following a 2:1:1 template of 2 parts base spirit, 1 part sweet, and 1 part sour.
The slight adjustment of turning the sweet element into a thick honey syrup gives it a unique flavor, adding the sweetness needed to balance the bright acidic citrus. The sweetness of the floral honey amplifies the vanilla and caramel notes of the bourbon, giving the drink a luscious quality. Freshly squeezed lemon juice softens the sweetness and makes the cocktail lighter, making it a popular cocktail year-round.
