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Sour family2003

Gold Rush（ゴールド・ラッシュ）

Gold Rush served in a rocks glass
ゴールド・ラッシュ · 2003Rocks · Shaken

Bourbon, honey, lemon — Milk & Honey's three-ingredient thesis.

Recipe →

01Recipe

Recommended recipe

House spec — an editorial spec drawing on the sourced versions below.

Ingredients and measures
IngredientMeasure
Bourbon60 ml
Honey syrup (2:1)22.5 ml
Fresh lemon juice22.5 ml

Total volume (pre-dilution)

  1. 01

    Add all ingredients to a shaker with ice.

  2. 02

    Shake until well chilled.

  3. 03

    Strain over fresh ice in a rocks glass.

Garnish — None · or lemon twist

02Taste profile

Sweetness
58Moderate
Sourness*
90Intense
Bitterness
18Faint
Fruitiness
38Light
Herbal*
0Faint
Alcohol
52Moderate
Crisp
62Strong

Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.

03History

Milk & Honey, New York, early 2000s. Sasha Petraske's bar ran on a rule of simplicity — no menus, classic structures, impeccable execution. Sam Ross answered the brief with the Gold Rush.

It's structurally a Bee's Knees on bourbon, and the warm-up act for the Penicillin — same base spirit, same honey logic, minus the smoke and ginger.

Because it needs no obscure ingredient, the Gold Rush escaped the bar faster than most modern classics: any well-stocked kitchen can make one tonight.

Sources — Milk & Honey · Difford's Guide · PUNCH

04Recipe versions

Each version is shown exactly as recorded in its source — unverified claims are flagged.

Total volume (pre-dilution)
  • Milk & Honey, NYC

    Milk & Honey, NYC

    Sam Ross · Bar · unverified

    • Bourbon60 ml
    • Honey syrup22.5 ml
    • fresh lemon juice22.5 ml

    Shake, strain over ice.

    No garnish — the house style allowed none.

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05Variations

06The map

Spirits

SpiritBourbonBrandMaker's MarkBrandBuffalo Trace
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