Gold Rush

Honey syrup adds sweet depth to bright, fresh citrus and the bold, bourbon flavors of Maker’s Mark®. The Gold Rush cocktail takes no time to make, but you won’t want to rush through sipping this honeyed riff on the Whisky Sour.


  • 2 parts Maker’s Mark® Bourbon
  • 3/4 part honey syrup*
  • 3/4 part fresh squeezed lemon juice
  • Lemon wedge for garnish
*For the Honey Syrup
  • 2 parts honey
  • 1 part hot water
Pro Tips
Store-bought honey is graded on a quality scale of A to C, based on moisture content, color, clarity and absence of defects. But for the purest, most flavorful honey, explore your local farmers’ market to seek out the raw or unpasteurized variety.
Honey syrup will keep in the refrigerator for at least a week and has a number of uses. It’s great in sauces, marinades, vinaigrettes and, of course, other Maker’s® cocktails.
Bottled juices will work in a pinch, but your Gold Rush – and other favorite cocktails – will really shine when using all-natural, fresh-squeezed citrus.

How to

  1. Add Maker’s Mark® Bourbon, lemon juice and honey syrup to an ice-filled shaker.
  2. Give it a good shake.
  3. Strain over ice into rocks glass.
  4. Garnish with lemon wedge.

WHAT’S THE RUSH? History of the Gold Rush

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.

Get your Maker’s®

Great cocktails call for great ingredients. And, you can’t go wrong with any Maker’s Mark expression. Locate your favorite below.