YIELD: 1 drink, plus additional honey syrup
From NYT Cooking: "The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of sugar. The winning result, silkier and richer in flavor than the average whiskey sour, was soon served to customers." —Robert Simonson
3 ounces honey
1 ounce warm water
2 ounces bourbon
¾ ounce fresh lemon juice
¾ ounce honey syrup
Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
Strain into a rocks glass filled with one large ice cube. No garnish.