The Gold Rush Cocktail Recipe
The Gold Rush has become a sort of modern classic — in an era of classic classics. It’s essentially a whiskey sour, made with honey syrup and without the egg white. Made with gin, it would be called the Bee’s Knees.
You can find this cocktail served at The Keystone in San Francisco. It is a bustling modern tavern featuring inspired New American cuisine with global influences in an old-school downtown San Francisco interior. Unique craft cocktails with fun names and interesting flavor combinations are made with a curated selection of spirits.
The bar manager, Kelly Naughton is a champion of quality spirits and strives to make playful and approachable cocktails that guests will remember. When not behind the bar, he enjoys relaxing in the park, wandering around fancy grocery stores and indulging in the hedonism of the San Francisco food and drink scene.
Ingredients (for 1 serving):
1.5 oz. bourbon
1.5 oz lemon juice
0.5 oz honey
0.5 oz hot water
3 dashes bitters
Combine hot water and honey and stir to dissolve. In a shaker filled with ice, add bourbon, lemon juice, honey syrup and bitters. Shake for 20 seconds. Fill a glass with ice and pour. Garnish with a lemon slice. Enjoy!