Almond Free Paleo Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little fancy, and this paleo-friendly version absolutely delivers. The secret weapon here is a simple homemade honey syrup — just honey and water stirred together on the stove — which replaces refined sugar and gives the drink a rounder, more complex sweetness. Fresh lemon juice keeps things bright and tart, while the bourbon or rye brings that warm, boozy backbone the drink is famous for. The optional egg white step is worth the extra shake: a quick dry shake before adding ice builds a silky, cloud-like foam on top that makes the whole thing look like it came from a proper cocktail bar. Store-bought sour mixes are loaded with artificial sweeteners and mystery ingredients, so making this from scratch is genuinely the better move on every level. Strain it into a coupe for a sleek presentation or pour it over ice in a rocks glass if you want something a little more laid-back — either way, the garnish of lemon and cherry makes it feel like a real occasion.
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Learn more →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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