We end our series with two very different sours, beginning with a modern twist on a classic born out of one of NYC’s most famous speakeasies, Milk & Honey, in the early years of the craft cocktail renaissance. The Gold Rush swaps simple syrup for extra rich honey syrup adding multiple layers of depth and flavor to an already delicious drink. Created by patron TJ Siegal in 2001, the Goldrush can be found on bar menus around the world and is often mistaken as an older “classic cocktail” as it’s solidified its place as a bar staple and customer favorite.

Finally, we close our series with our most unique sour yet, a “New Orleans Style” sour, which simply calls for swapping the sweetener with a fruit liqueur. We chose to keep it French inspired and local to the Big Easy by using Grand Marnier and a touch of Peychaud’s bitters along with Sazerac Rye.

Both sours demonstrate the versatility and diversity of this category. We hope you enjoyed this journey into the whiskey sour as much as we did.