Viewed chronologically in terms of the cocktail revival, its import might be greater than you’d otherwise realize.īut anyway, the fact remains, it’s damned good. When viewed alongside all of the drinks that comes after it, it’s still damned good, but not out of the ordinary. I wasn’t there when they dropped a bomb on that poppy British invasion crap and spawned the genre I so love.Īnd so maybe that’s what this cocktail is, it’s the Led Zeppelin of drinks. No matter how much I may love Led Zeppelin, and I do, I can only appreciate their influence academically.
Of course this drink wouldn’t be a revelation to me, since cocktails spent years improving before they got to me, thanks in large part to guys like Meehan. I mean, the drink isn’t that out of the ordinary is it? But then I realized it’s now 12 years later. It fundamentally changed the way I viewed cocktails.”Īt first I didn’t get it. “I’ll never forget coming to Milk & Honey for the first time, in 2003, and being served this drink. It’s a lot like a Penicillin, but without the ginger. The Gold Rush is three ingredients, bourbon, honey syrup, and lemon. One caught my eye quickly, the Gold Rush. I quickly decided I wanted to try it in some cocktails, so I busted out my trusty PDT Index (kudos to whoever made that thing, for you sir have saved me many hours of page flipping) and started sifting through. (I don’t have a bottle of the lower proof Grand-Dad handy for comparison.) After realizing it was my new favorite well bourbon (how the hell is that bottle only $17?) I read up a bit on it, and I think the flavor comes from a higher rye content in the mash bill and, of course, the higher proof. It’s got a deeper, slightly sweeter, spicier, oakier, and just generally more complex flavor than the Four Roses Yellow. And my experience with bonded liquors has been pretty damn good, as Rittenhouse (unfortunately not carried in my state) and Laird’s Bonded are both wonderful, inexpensive options.Īfter using most of the bottle for extracting various spices, I decided to try taking a swig of it, and damn was it tasty. I’d had regular Old Grand-Dad and found it to be a decent well bourbon, though I think I prefer Four Roses Yellow a tad, but I’d never tried the 100. I found a bottle of Old Grand-Dad 100 bonded bourbon at my local liquor store. I recently started making my own bitters, and as a result I needed some high-proof bourbon to extract a few ingredients.
#GOLD RUSH COCKTAIL MILK AND HONEY SERIES#
Shake hard and strain into a rocks glass /Old Fashioned glass, and serve on the rocks.This is part of my Weekend Classics series of recipes that use entirely classic cocktail ingredients/methodology.Add ingredients to a cocktail shaker with ice.¾ of an Ounce (22.5 ml) of fresh lemon juice.2 Ounces (60 ml) of Bourbon (such as Makers Mark).And of course, the syrup… 1 to 1 ratio works pretty well, but more honey than water in your syrup will give it a smoother, richer taste.Ī well-made Gold Rush can easily become every whiskey lover’s favorite drink. You need a bourbon with a few years on it, but not too many. If you want to make yourself the perfect Gold Rush, there are some things you need to keep in mind.
Not long after, the Gold Rush became a popular cocktail, not only there but worldwide.īourbon, honey, and lemon make for a perfectly balanced drink and unlike most Sour cocktails, this one doesn’t use egg white, nor does it need. He did not expect a minor change like that to make such a big difference, but it did. Siegal, who was a bartender and part-owner, requested a Whiskey Sour made with that honey syrup. Because there was some nice rich honey syrup in the bar’s inventory, one-night T.J. The reason for this cocktail was curiosity. The Gold Rush cocktail was born in the famous New York City bar – Milk & Honey, which opened in the early 2000s. If it seems a lot like a Whiskey Sour but with honey instead of sugar, it’s because it is. It’s a simple 3 ingredient recipe featuring bourbon, fresh lemon juice, and honey syrup. The Gold Rush cocktail is one of those drinks, considered being a modern classic.
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