Some people call it the modern day Whiskey Sour, others are reminded of the Buster Brown (seriously - I had a Bartender in San Francisco recently recreate The Gold Rush by simplifying the recipe for a Buster Brown). Regardless, it's hard to believe The Gold Rush is a relatively recent creation (thanks go to TJ. Siegal and Manhattan's Milk and Honey for bringing this dangerously delicious cocktail to fruition).
Only three ingredients are required to a make a Gold Rush: bourbon, honey syrup, and lemon juice. The ratio that I use is 2-1-1, which means 2 parts bourbon, 1 part honey syrup, and 1 part lemon juice. An easy ratio to start for one cocktail is 2 ounces of bourbon, 1 ounce of honey syrup and 1 ounce of honey syrup. Increase ratios according to how many drinks you are making. Place in a shaker with some ice and shake that baby up proper.
It is that easy. Like I said, dangerously delicious. They go down as easy as they are to make. You can serve with ice and a lemon peel as garnish. I personally like mine neat (meaning sans ice) served in vintage champagne coupes (as pictured). Cheers!