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Whiskey Sour FamilyFall3 Ingredients

The Gold Rush

A modern classic from Milk & Honey, NYC — a whiskey sour that swaps simple syrup for honey. Three ingredients, five minutes.

5 minPrep
EasyDifficulty
RocksGlass
~22%ABV
The recipe

The recipe.

Servings
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking — we calculate it for you (18% spirit-forward, 25% shaken). Scroll down for the full guide.

Ingredients

Lemon twistGarnish
Total batch volume—
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Equipment

ShakerJiggerHawthorne strainerRocks glass

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Method

1

Make the honey syrup: stir 3 parts honey with 1 part warm water until combined. Keeps two weeks refrigerated.

2

Add bourbon, honey syrup, and lemon juice to a shaker with ice. Shake hard for 12–15 seconds.

3

Strain over a big cube in a rocks glass.

4

Express a lemon twist over the top and drop it in.

What you'll need to buy

Based on 750ml bottles (25.4 oz). We round up — leftover spirit is not a problem we solve.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—
What to pour in it

What to pour in it.

Generic call: Any solid 90–100 proof bourbon works — enough backbone to stand up to honey and lemon. Higher-rye adds spice; wheated makes it rounder.

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