Bourbon Dose

The Gold Rush cocktail has become a modern classic in the world of mixology. With its origins at the now-closed Milk & Honey bar in New York City, this cocktail has captured the hearts (and palates) of many cocktail enthusiasts around the world.

The story of the Gold Rush begins with T.J. Siegal, a lifelong restaurant worker who found himself looking for a job. Worried that potential employers might perform a quick Google search of his name before calling him in for an interview, Siegal decided to conduct a search himself to see what would come up. To his surprise, all the results were about a drink – the Gold Rush cocktail.

Intrigued by this discovery, Siegal embarked on a journey to learn more about the cocktail and its origins. He soon found out that the Gold Rush was a simple variation of the classic Whiskey Sour. What set it apart was the use of honey syrup instead of the traditional simple syrup. This gave the drink a unique and delicious twist.

Gold Rush Cocktail Background

The Gold Rush gained its popularity at Milk & Honey, a bar opened in 1999 by Siegal’s childhood friend, Sasha Petraske. With its philosophy of not having a set menu, customers at Milk & Honey could order any drink they desired. This open-ended approach allowed Siegal to experiment with his Bourbon Sour and create the now-famous Gold Rush.

The idea for the Gold Rush came to Siegal while he was sitting at the bar after a long shift, enjoying his usual Bourbon Sour on the rocks. Petraske mentioned a honey syrup he had crafted for another cocktail, and Siegal suggested using it in his Bourbon Sour as a replacement for simple syrup. The result was an instant success. The rich and smooth flavors of the bourbon paired perfectly with the sweetness and depth of the honey syrup, creating a cocktail that was both balanced and satisfying.

As word got around about the Gold Rush, it became a favorite among whiskey enthusiasts. At Milk & Honey, where there was no menu, the Gold Rush was often suggested as a “bartender’s choice.” By early 2002, it had become a staple at the bar and a drink that patrons sought out.

The critical acclaim for this cocktail came not only from its popularity among customers but also from the efforts of Toby Maloney, the first bartender Petraske hired. Maloney played a significant role in developing the signature honey syrup used in the cocktail. Instead of a simple equal-parts mixture, Maloney created a rich syrup consisting of three parts honey to one part water. This approach allowed the honey flavors to shine through and elevate the Gold Rush to new heights.

The Gold Rush Cocktail Today

With its growing popularity, the Gold Rush quickly spread beyond Milk & Honey to other bars and establishments. Petraske himself introduced the cocktail to venues he opened, such as the iconic Little Branch in Manhattan, Dutch Kills in Queens, and The Varnish in Los Angeles. This broad platform allowed this cocktail to gain traction and become a beloved drink in the cocktail scene.

Since its creation, the Gold Rush has seen several variations and adaptations. Some bartenders have incorporated allspice dram or seasonal fruits to add their own twist to the cocktail. But for many purists, the original recipe remains sacred – a testament to the perfect balance of bourbon, lemon juice, and honey syrup.

Today, the Gold Rush continues to enchant cocktail enthusiasts across the globe. It is frequently enjoyed at the cultural successor to Milk & Honey, Attaboy, where it can be prepared using the regal shake technique invented by bartender Theo Lieberman. This technique, specifically designed for drinks featuring honey, enhances the cocktail’s texture and flavor.

The enduring popularity and success of this cocktail can be attributed to its simplicity, balance, and the creative minds behind its creation. It serves as a reminder that sometimes all it takes is a small tweak to a classic recipe to create something extraordinary.

Want to go back to the basics with a fantastic whiskey sour recipe? Check out our classic, no-frills whiskey sour recipe.