Black Pepper Free Paleo Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little special, and this paleo-friendly version delivers every bit of that experience. The secret weapon here is a simple homemade honey syrup — just honey and water stirred together over heat — which replaces refined sugar and brings a floral, rounded sweetness that plays beautifully against the bright lemon juice. Bourbon or rye both work, so you can lean into whichever flavor profile you love more, whether that's the caramel warmth of bourbon or the spicy edge of rye. The optional dry-shake technique with a pasteurized egg white is a bartender's trick worth trying at home — it creates that gorgeous, silky foam that settles on top of the finished drink like a little cloud. Every ingredient here is naturally free of black pepper and pepper-derived additives, so there's no label-reading required, just good, clean cocktail-making. Served over ice in a rocks glass or straight up in a chilled coupe, it looks as impressive as anything you'd order at a craft bar. Make the honey syrup ahead of time and keep it in the fridge, and you're just a quick shake away from a seriously satisfying pour.
About FigFig 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)
Can be omittedmaraschino cherry
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!