Mustard Free Paleo Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little special, and this paleo-friendly version delivers every bit of that experience. The secret is a simple homemade honey syrup that replaces refined sugar, giving the drink a floral, rounded sweetness that pairs beautifully with the bright hit of fresh lemon juice and the warmth of bourbon or rye. Every ingredient here is naturally free from mustard and mustard derivatives — no sauces, no pre-made mixes, no label-reading required. The optional pasteurized egg white is the move if you want that gorgeous, velvety foam sitting on top of the glass; a quick dry shake before adding ice builds it into something genuinely impressive. Straining into a chilled coupe makes it feel like something you'd order at a serious cocktail bar, but you're making it at home with just a shaker and a handful of real ingredients. It's the kind of drink that earns compliments before anyone even takes a sip.
About FigFig 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!