Gold Rush


By Dan Q. Dao

Published on October 13, 2017

This modern classic was invented at Sasha Petraske's now-shuttered Milk & Honey bar by his childhood friend T.J. Siegal, who had chipped in a large portion of his life savings to help Petraske open the bar. As bartender Richard Boccato explains in Regarding Cocktails,, the drink's simplicity, perfect balance, and no-fuss nature made it a "standard in bars the world over."

Honey Cocktails
Getting drunk off of the bees’ golden nectar has never been easier

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For the honey syrup:

  • 1 cup honey
  • 13 cup hot water

For the cocktail:

  • 34 oz. fresh lemon juice
  • 34 oz. honey syrup
  • 2 oz. bourbon


Step 1

First make the honey syrup: In a small container, combine honey and hot water and stir until completely mixed. Use immediately or store and refrigerate for up to 5 days.

Step 2

In a shaker tin, combine lemon juice, honey syrup, and bourbon.

Step 3

Shake vigorously and strain into a rocks glass with a large ice cube.

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