Created created for New York's Milk & Honey Bar by T. J. Siegal, the Gold Rush is a simple cocktail of whiskey, lemon juice and honey. It's basically a whiskey sour that replaces simple syrup with honey and leaves out the egg white.
I happened to have Meyer lemons, which are sweeter than regular lemons, so I dropped the amount of honey a bit. To thin it down I added a bit of the fresh Meyer lemon juice and stirred the honey to a thinner syrup consistency before mixing the cocktail.
This drink is like a chilled whiskey hot toddy, kind of a great idea for summer colds.
2 Oz. Whiskey
3/4 Oz. Fresh Lemon Juice
1/2 Oz. Honey Syrup
Garnish: Lemon Peel Disc
Tools: Cocktail Shaker, Hawthorne Strainer
Combine the ingredients in a cocktail shaker filled with ice and shake until chilled. Strain into a rocks glass over one large cube of ice, express the lemon peel over the top of the cocktail then add as garnish.