MSG Free 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 special, and this version delivers that balance beautifully. Instead of the sugary simple syrup found in most bar recipes, a quick honey syrup made from just honey and water does the sweetening — it's cleaner, more complex, and completely free of any additives or flavor enhancers you'd rather avoid. Fresh lemon juice keeps things bright and tangy, while the bourbon or rye brings that warm, woody backbone that makes this drink so satisfying. The optional dry-shake technique with a pasteurized egg white creates a gorgeous silky foam on top that looks like something a professional bartender spent all night perfecting. Everything here is straightforward pantry-and-bar-cart territory, with no mixes, no flavor packets, and no mystery ingredients hiding in the background. It's the kind of cocktail you'll want to make again the moment you finish the first one.

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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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