NY Times recipe from T.J. Siegal and Milk & Honey and adapted by Robert Simonson who states, “The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of sugar. The winning result, silkier and richer in flavor than the average whiskey sour, was soon served to customers.”
Gold Rush
- Times
- Description
- Image
- Ingredients
- Directions
- Notes
- Nutrition
View Print Layout
Print Recipe
Close Print
Gold Rush
November 29, 2025
Rob
- Total time: 10 Minutes
- Servings: 1 Drink
Ingredients
- 3 oz Honey
- 1 oz Warm Water
- Ice
- 2 oz Bourbon
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Honey Syrup
Directions
- 1)
Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
- 2)
Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
- 3)
Strain into a rocks glass filled with one large ice cube. No garnish.