Mushroom Free Paleo Whiskey Sour
Bright, citrusy, and just the right amount of sweet, this cocktail is a serious upgrade from anything you'd order at a bar. Instead of simple syrup, a quick homemade honey syrup brings natural sweetness that pairs beautifully with the bold kick of bourbon or rye. The whole thing comes together in minutes, and the optional egg white dry-shake technique creates that gorgeous, velvety foam on top that makes it look like a professional craft cocktail. Fresh lemon juice keeps everything tasting clean and alive — none of that sour mix artificiality in sight. Every single ingredient here is naturally free from fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. Whether you serve it over ice in a rocks glass or straight up in a chilled coupe, it's the kind of drink that feels like a little occasion all on its own.
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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)
Can be omittedmaraschino cherry
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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