The Gold Rush plays off of the standard Whisky Sour recipe, replacing simple syrup with honey syrup. Also known as “liquid honey,” the syrup adds a new richness and depth to the original. The earliest printed Whisky Sour recipe appeared in the 1862. But versions of this cocktail were widely popular long before that. Sometime around the 1750s, an English naval officer named Edward "Old Grog" Vernon was known to mix a variation of the sour for his crew on long sea journeys. Eventually, the drink would be brought to shore and refined with ingredients like those found in this version, particularly the Maker’s Mark.