This a modern cocktail variation of the whiskey sour. Variation is a strong word. Basically, a whiskey sour with an ingredient swapped and another left out. The Bertie’s Gold Rush is simple in ingredients yet complex in flavor. A balanced blend of sweet, sour and bourbon!
According to the blog Cold Glass the Gold Rush only goes back to the year 2000. Also, according to the same blog Jim Meehan credits T. J. Siegal for its original formulation.
The honey syrup is what sets this cocktail apart from others and binds the beautiful flavors. So how do you make honey syrup?
Rich Honey Syrup: Heat 1 cup of honey and ⅓ cup water in a saucepan over medium heat, stirring occasionally until the ingredients have integrated. Remove from the heat, let cool, then refrigerate. Stored in a tightly sealed container, the syrup keeps for 1 week. At least according to this blog.
You can get a delicious cocktail with plain simple syrup but for the full effect make the honey syrup.
Most recipes call for a high proof bourbon, but we used Saint Liberty Whiskey’s Bertie’s Bear Gulch Bourbon. This triple pot-distilled bourbon is 70% corn, 27.5% rye and only 2.5% malted barley. For us, the rye is the dominant flavor. Creating an earthy base with hints of brown sugar, a dash of fruit. Followed by bits of barrel char giving it some smoke before an easy finish. This combination of flavor works well with the sweetness of the honey and tart from the lemon.
Bertie’s Gold Rush
- 2 oz Bertie’s Bear Gulch Bourbon
- 1 oz Honey Syrup or Simple Syrup
- .75 oz Lemon Juice
How to make
Combine all ingredients in a shaker with ice, shake, strain into a glass with an ice cube.