Low Sodium Paleo Whiskey Sour

Total time10 min

Prep time5 min

Cook time5 min

4.6

(27)

Bright, citrusy, and just the right amount of boozy, this whiskey sour is the kind of cocktail that makes you feel like you actually know what you're doing behind the bar. The sweetness comes entirely from a simple honey syrup you make yourself — just honey and water stirred together on the stovetop — which means you're in full control of every ingredient that goes into your glass. No store-bought sour mix, no mystery additives, no sodium-laden shortcuts hiding in the bottle. The fresh lemon juice keeps things sharp and clean, while the whiskey brings warmth and depth that bottled cocktail mixes can never quite replicate. If you opt for the pasteurized egg white, that dry-shake technique creates a gorgeous, silky foam on top that looks seriously impressive with almost zero extra effort. It's a naturally grain-free, whole-ingredient take on a classic bar staple that happens to be just as satisfying as anything a bartender would hand you.

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Ingredients

1 serving

For the honey syrup

¼ cup honey
¼ cup water

For the cocktail

2 oz bourbon or rye whiskey
¾ oz fresh lemon juice (from about 1 lemon)
½ oz honey syrup (from above)
1 pasteurized egg white (optional)
1 cup ice cubes

For serving

1 lemon wheel or twist, for garnish (optional)
1 maraschino cherry, for garnish (optional)

Instructions

1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let cool to room temperature before using. The syrup can be made ahead and refrigerated for up to 2 weeks.
2
If using the pasteurized egg white, add it to a cocktail shaker without ice. Shake vigorously for 15–20 seconds until the white is foamy — this dry shake builds the foam before dilution.

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