Low Iodine 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 indulgent, and this paleo-friendly version delivers every bit of that experience. The secret is a simple homemade honey syrup — just honey and water stirred together on the stove — which replaces refined sugar and keeps things clean and natural. Fresh lemon juice brings bright, tart balance, while the bourbon or rye adds warmth and depth that makes this feel like a proper craft cocktail. The optional dry-shake technique with a pasteurized egg white is a bartender's trick worth trying: it creates that gorgeous, silky foam on top that elevates the whole presentation. Managing iodine intake doesn't mean giving up the good stuff, and this recipe uses straightforward ingredients with no hidden additives or processed mixers to worry about. Whether you pour it over ice in a rocks glass or serve it straight up in a coupe, it's an impressive drink that comes together faster than you'd expect.

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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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