Dairy 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. Instead of simple syrup made from refined sugar, the sweetness here comes from a quick honey syrup that you can whip up in about two minutes on the stovetop — it keeps in the fridge for two weeks, so you'll always have it ready. Fresh lemon juice does the heavy lifting on brightness, and the optional egg white adds a silky, frothy top that makes the whole drink feel like something you'd order at a serious cocktail bar. There's no dairy anywhere in this recipe, so you can sip without a second thought — no cream, no butter-washed spirits, nothing to second-guess. The dry shake technique, where you shake the egg white before adding ice, is a small step that makes a genuinely impressive difference in texture. Whether you serve it over a big rock in a lowball glass or straight up in a coupe, it's an elegant pour that comes together with just a handful of real, clean ingredients.

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)

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!