BHA & BHT Free 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 delivers that balance beautifully. The secret is a quick homemade honey syrup — just honey and water stirred together on the stove — which replaces the refined simple syrup found in most bar recipes and keeps everything clean and preservative-free. That swap matters more than it sounds, because many commercial cocktail mixers and flavored syrups quietly contain synthetic preservatives like BHA and BHT to extend shelf life. By making the syrup yourself, you know exactly what's going in the glass. Fresh lemon juice brings the bright, tart backbone, and the optional dry-shaken egg white creates that gorgeous, silky foam on top that makes the whole drink feel like something from a proper cocktail bar. Bourbon or rye both work here depending on whether you want something sweeter and rounder or spicier and drier. It's an impressive pour for guests or a well-earned end-of-week treat that you can feel genuinely good about mixing up.

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)
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!