Cinnamon 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. The secret is a quick homemade honey syrup — just honey and water stirred together on the stove — which replaces refined sugar and brings a rounder, more floral sweetness to the glass. Fresh lemon juice keeps things bright and tart, while the bourbon or rye adds that warm, boozy backbone the drink is known for. Many pre-made cocktail mixes and flavored syrups sneak in cinnamon or other spices, so building this one from scratch means you stay in complete control of every ingredient. The optional dry-shake with a pasteurized egg white is a bartender trick worth trying — it creates a silky, cloud-like foam on top that makes the whole thing look like it came from a proper cocktail bar. Strain it over ice in a rocks glass or serve it straight up in a coupe, add a lemon twist and a cherry if you like, and you've got a genuinely impressive drink with zero compromise.

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)
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.

Want the full recipe?

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