Lactose Free Paleo Whiskey Sour

Total time10 min

Prep time5 min

Cook time5 min

4.6

(27)

A classic whiskey sour gets a thoughtful upgrade here, swapping out refined simple syrup for a quick honey syrup that comes together in minutes and keeps in the fridge for weeks. The result is a cocktail that's brighter, a little more complex, and completely free of dairy in any form — no cream, no butter wash, nothing to second-guess. Fresh lemon juice does the heavy lifting on tartness, while the bourbon or rye brings warmth and depth that pairs beautifully with the floral sweetness of honey. The optional egg white step is worth the extra shake — that dry shake technique builds a silky, cloud-like foam on top that makes the whole drink feel like something from a proper cocktail bar. Straining into a chilled coupe glass straight up is the move if you want to impress guests, but a rocks glass over fresh ice is just as satisfying on a weeknight. Garnish with a lemon twist and a cherry, and you've got a drink that looks as good as it tastes.

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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)
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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