The Gold Rush cocktail draws on bourbon, honey, and lemon for its simple sophistication. Think of it as a swanky hot toddy on the rocks.
This Gold Rush Cocktail, made with bourbon, honey, and lemon, has a “stunning simplicity” that “should make it as familiar as an old-fashioned,” asserts New York Times contributor Florence Fabricant. No argument here. It’s been a staple of the bar scene the past decade or so, although the Gold Rush is silly simple to make at home. It’s sorta like a swanky hot toddy minus the teacup and the sniffles. But watch yourself. It packs a doozy of a dose of bourbon.–Renee Schettler Rossi
How To Choose The Right Honey
Your choice of honey will not go unnoticed. A light honey will lend the cocktail “a graceful allure,” explains Fabricant, while a more robust honey, such as buckwheat or chestnut, will contribute “heft.” But you honestly can’t really make a wrong decision here.
Gold Rush Cocktail
- Quick Glance
- 5 M
- 5 M
- Serves 2
- 1 1/2 ounces (3 tablespoons) lemon juice (from 1 lemon)
- 1 1/2 tablespoons honey dissolved in 1 1/2 tablespoons boiling water (just under 2 ounces)
- 4 ounces bourbon
- Ice for shaking, plus a single cube for serving
- 1. Combine the lemon juice, honey water, and bourbon in a cocktail shaker. Add some ice and shake vigorously.
- 2. Strain the cocktail into 2 double rocks glasses, each containing a single large cube of ice or, if you prefer, simply serve it straight up without the rocks.
- Ginger Gold Rush Cocktail
- At his hotel bar in downtown Manhattan, Geoffrey Zakarian serves this Gold Rush Cocktail with a honeyed simple syrup as in the recipe above, although we’ve witnessed bartenders elsewhere swap ginger liqueur for the honey. Simply omit the honey and water and instead add a splash of ginger liqueur, such as Domaine de Canton, to taste.