Gold Rush

The Gold Rush is a bee-stung Whiskey Sour variation composed 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. T.J. Siegal, Petraske’s childhood friend, hospitality vet, and early investor in the bar, was the mastermind behind this simple, honey-rich sour that became a Milk & Honey staple and the inspiration behind another famed modern classic, the Penicillin.

The Gold Rush is featured in the 2016 book Regarding Cocktails, an ode to Milk & Honey and the cocktails created there, authored by Petraske’s widow, drinks writer Georgette Moger-Petraske. In the book, the recipe is accompanied by a note from Petraske protegee Richard Boccato who says, “The Gold Rush is one of the fundamental examples of the Milk & Honey cocktail program: three ingredients, perfect balance, and no fuss.”

Why the Gold Rush works

The simple, three-ingredient formula of the Gold Rush falls squarely in the sour camp of cocktails and loosely follows the 2:1:1 template — two parts base spirit, one part sweet, and one part sour. 

The slight tweak of making the sweet element a rich honey syrup, adds the necessary sweetness to balance out the bright acidic citrus and imparts a distinctive flavor. The floral, honey sweetness amps up bourbon’s vanilla and caramel notes while contributing a luscious quality to the drink. Freshly squeezed lemon juice counteracts this sweetness and lightens the cocktail making this a year-round favorite.