Eosinophilic Esophagitis Friendly Paleo Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little special, and this version earns every sip. The sweetener here is a simple homemade honey syrup — just honey and water stirred together — which keeps things clean and free from the refined sugars and artificial additives that can hide in store-bought sour mixes. Fresh lemon juice does the heavy lifting on tartness, so the balance of sweet, sour, and spirit is bright and natural rather than cloying. The optional dry-shake technique with a pasteurized egg white is a bartender's trick worth trying: it creates that gorgeous, velvety foam on top without any dairy or thickeners involved. Managing a condition like eosinophilic esophagitis often means scrutinizing every ingredient label, and this recipe keeps the list short, whole, and entirely in your control. Whether you serve it over ice in a rocks glass or straight up in a chilled coupe, it looks and tastes like something you'd order at a serious cocktail bar — made safely, right in your own kitchen.
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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)
Can be omittedpasteurized 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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