Carrageenan 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 over heat — which brings a rounder, more natural sweetness than refined sugar ever could. Fresh lemon juice keeps things bright and tart, while the bourbon or rye adds that warm, slightly smoky backbone that makes the whole drink sing. Many store-bought cocktail mixes and flavored syrups sneak in additives and thickeners that people avoiding carrageenan have to watch out for, but this recipe sidesteps all of that by building everything from scratch. The optional pasteurized egg white is worth trying — a dry shake before adding ice creates a silky, cloud-like foam on top that makes the drink look as good as it tastes. Strain it into a chilled coupe for a sleek presentation, or pour it over ice in a rocks glass if you prefer a more laid-back vibe. Either way, a lemon twist and a cherry on top make it feel like something you'd order at a serious cocktail bar, made entirely in your own kitchen.

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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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