The Gold Rush is a new-ish cocktail that tastes like a classic, with its straightforward mix of bourbon, lemon, and honey. It’s the brainchild of bartender T.J. Siegal, who created it at New York’s Milk & Honey sometime in the mid-00s.
The recipe (as printed in 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson, another Milk & Honey alum) calls for Henry McKenna bonded 10-year bourbon. But it’s such a good recipe, it’ll elevate even a bottom-shelf bourbon to something magical.
Shake all ingredients with ice and strain into an ice-filled short glass. Garnish with a lemon twist, a bit of honeycomb, or just serve as-is.