Gold Rush 1.000

Deb Lindsey for The Washington Post

Spirits Mar 23, 2018

A contemporary classic from the early days of New York’s much-loved cocktail bar Milk & Honey, this drink is easy to make and even easier to drink. The honey syrup adds a silky mouth feel.

To read the accompanying story, see: How to make easy cocktails, no bank loan or advanced degree required.

Make Ahead: The honey syrup can be refrigerated for a week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 2 ounces bourbon
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce rich honey syrup (see NOTE)


Put the ice in a rocks glass.

Fill a cocktail shaker with ice. Add the bourbon, lemon juice and honey syrup and shake vigorously for 15 seconds (to chill). then strain into the rocks glass.

NOTE: To make the rich honey syrup, combine 1 cup honey with 1/3 cup water in a saucepan over medium heat. Stir until the honey has dissolved. Remove from heat, cool and refrigerate the syrup for up to 1 week.

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Recipe Source

Adapted by T.J. Siegal, from Robert Simonson’s “3-Ingredient Cocktails” (Ten Speed Press, 2017).

Tested by M. Carrie Allan.

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