High Fructose Corn Syrup Free Paleo Whiskey Sour
This cocktail is the kind of thing you mix once and immediately want to make again — tart, smooth, and just sweet enough to feel like a proper craft bar drink. The secret to the sweetness here is a simple homemade honey syrup, which comes together in about two minutes on the stovetop and keeps in the fridge for up to two weeks. That swap matters because so many commercial cocktail mixers and flavored syrups are loaded with high fructose corn syrup, making it genuinely hard to enjoy a classic sour without second-guessing the label. By making the syrup yourself with just honey and water, you know exactly what's going in the glass. The optional egg white step is worth trying — a quick dry shake before adding ice builds a silky, frothy top that makes the whole drink feel luxurious. Fresh lemon juice ties everything together with bright acidity that no bottled mix can replicate. Whether you serve it over ice in a rocks glass or straight up in a coupe, it's an impressive pour that takes almost no effort to pull off.
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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)
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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