Macadamia Free Paleo Whiskey Sour

Total time10 min

Prep time5 min

Cook time5 min

4.6

(27)

Tart, boozy, and just sweet enough, this cocktail is a serious upgrade from anything you'd order at a bar. The secret weapon is a quick homemade honey syrup — just honey and water stirred together on the stove — which keeps things naturally sweetened and completely grain-free, making it a solid fit for a paleo lifestyle. Fresh lemon juice brings the bright acidity that makes a whiskey sour sing, while a good bourbon or rye adds that warm, complex backbone. The optional pasteurized egg white is what takes it over the top, creating a silky, cloud-like foam that settles beautifully on the surface after a vigorous dry shake. Every ingredient here is straightforward and easy to source, with zero concern about sneaky nut-based additives or flavored syrups that can hide unwanted ingredients. Dress it up with a lemon twist and a cherry, and you've got a cocktail that looks like it came from a craft bar — made entirely in your own kitchen.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!