The trick, as always with sours, is to balance the sweet and tart flavors, so that neither overpowers the other, but you still have a drink dominated by the whiskey. Lee that I’ve listed above are a nice choice at 90 proof, and Weller’s Antique 107 works extremely well in both whiskey sours and Old-Fashioneds. Sours work well with high-proof bourbons. Optionally, garnish with lemon twist or brandied cherry. Shake all ingredients with ice until very cold strain into a chilled cocktail stem or rocks glass. (You could also think of the Gold Rush as a bourbon version of the gin-and-honey Bee’s Knees, which has been around at least since Prohibition, and which has inspired other substitutions-notably the rum-based Honey Bee.)īut Siegel seems to be the first to have served a mix of bourbon, lemon and honey when anyone was writing it down, and that counts for a lot. It seems like the honey variation surely must have been reinvented about a thousand times a year since the Civil War, but there seems to be no record of it. I think of bartenders-good bartenders-as an inquisitive and experimental lot, and honey isn’t exactly a new sweetener.
Siegal for its original formulation, at Manhattan’s Milk and Honey. It’s hard to believe that such an obvious variant of the whiskey sour is a recent discovery, but it seems the Gold Rush only goes back to around 2000. Jim Meehan ( PDT Cocktail Book) credits T. With a more complex flavor than the whiskey sour on which its modeled, it is a simple combination of bourbon, lemon and honey. The Gold Rush is a modern cocktail with a definite old-school classic vibe.
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