Alpha Gal Friendly Paleo Whiskey Sour

Total time10 min

Prep time5 min

Cook time5 min

4.6

(27)

A well-made whiskey sour is one of those cocktails that feels both classic and a little special, and this version absolutely delivers. The homemade honey syrup is the secret weapon here — it brings a floral, rounded sweetness that plays beautifully against the bright hit of fresh lemon juice and the warmth of bourbon or rye. For anyone navigating alpha-gal syndrome, cocktails can be a surprisingly tricky category since many mixers, syrups, and bar staples contain hidden mammalian-derived ingredients like certain gelatin-based fining agents or dairy additives. This recipe keeps everything clean and straightforward, built entirely from ingredients you can verify yourself. The optional pasteurized egg white adds a gorgeous silky foam on top — that dry-shake technique is a small extra step that makes the final pour look genuinely impressive. Whether you go for a rocks glass packed with ice or a chilled coupe served straight up, this is the kind of drink you'll want to make again the moment the glass is empty.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)
Ingredient note
Some syrups contain refined sugars processed with bone char. Choose organic or maple syrup to be safe.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!