Citric Acid Free Paleo Whiskey Sour
A classic sour is one of those cocktails that feels both timeless and a little fancy, and this version delivers that tart-sweet balance without any of the commercial sour mixes that typically sneak in citric acid as a preservative or flavor enhancer. Fresh lemon juice does all the heavy lifting here, giving you that bright, zippy kick the drink is known for — straight from the fruit, nothing added. A simple honey syrup made from just honey and water replaces refined simple syrup, keeping everything clean and naturally sweetened. The optional egg white is the secret weapon: a dry shake before the ice goes in builds a silky, cloud-like foam on top that makes the whole drink feel like something you'd order at a serious cocktail bar. Bourbon or rye both work beautifully depending on whether you want something rounder and sweeter or a little spicier and drier. It's the kind of drink that looks impressive but comes together in minutes once your syrup is ready — and since the syrup keeps in the fridge for up to two weeks, you're always just a shake away from a great cocktail.
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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.
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