- A GRADE ABOVE
- 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.
- STAY SWEET
- 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.
- IN A SQUEEZE
- 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.
- WHICH CAME FIRST
- For a classic Whisky Sour, use plain simple syrup. You might even try adding an egg white before shaking. This imparts no flavor but creates a rich, incredibly satisfying texture. Use only fresh egg whites.
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.