Chestnut 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 paleo-friendly version delivers every bit of that experience. Instead of simple syrup, a quick homemade honey syrup brings a floral, rounded sweetness that actually makes the drink taste more complex than the bar standard. Fresh lemon juice keeps things bright and tart, while the bourbon or rye adds that warm, boozy backbone the cocktail is famous for. The optional pasteurized egg white is the secret weapon here — a dry shake before the ice goes in builds a silky, cloud-like foam on top that makes the whole thing feel genuinely luxurious. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contact stress to worry about. Whether you serve it over ice in a rocks glass or strained into a chilled coupe, this is the kind of drink that impresses guests and satisfies your own cocktail cravings equally well.

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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)
Can be omitted
maraschino 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.

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