Eggless 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 fancy, 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 pairs beautifully with the bright hit of fresh lemon juice and the warmth of bourbon or rye. The egg white listed in the ingredients is explicitly optional, so skipping it keeps things completely egg-free while still producing a beautifully balanced, refreshing drink. Without the foam, the cocktail is clean and crisp — all the citrusy, boozy goodness with nothing to get in the way. The honey syrup comes together in just a couple of minutes on the stovetop and keeps in the fridge for up to two weeks, so you can batch it ahead and have cocktail hour ready to go at a moment's notice. A lemon wheel and a maraschino cherry on top make it look like something you'd pay good money for at a craft cocktail bar.

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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)
Can be omitted
pasteurized egg white
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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