Gold Rushes are whisky sours with honey syrup instead of simple syrup. The honey syrup is usually made with a 1:1 ratio of honey to water, but I prefer a 2:1 ratio to balance the lemon juice and bourbon.
1
Mix honey and water in a small saucepan over medium heat. Simmer until honey dissolves, stirring. Stop cooking and cool. If needed, add water to make the syrup 3 fluid ounces to account for evaporation.
2
Add 1 cup ice to a cocktail shaker. Bourbon, honey syrup, lemon juice. Cover and shake 15–20 seconds to chill.
3
Strain cocktail over remaining ice cubes or 1 large ice sphere in a rocks glass. Lemon twist garnish.