Nitrate & Nitrite Free Paleo Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little celebratory, and this version delivers that bright, citrusy punch without any of the processed sweeteners or additives hiding in commercial bar syrups. The homemade honey syrup is the real secret here — just honey and water stirred together until smooth, giving the drink a floral, rounded sweetness that refined sugar simply can't match. Fresh lemon juice keeps everything sharp and lively, while the bourbon or rye brings that warm, oaky backbone the cocktail is known for. Many store-bought cocktail mixes and flavored syrups sneak in preservatives that people following a clean, additive-free lifestyle are trying to avoid, so making this from scratch puts you fully in control of every ingredient. The optional pasteurized egg white is a nice touch if you want that silky, frothy top layer — the dry shake technique builds a gorgeous foam that settles over the drink like a little cloud. Whether you go with a rocks glass over ice or a chilled coupe straight up, this is the kind of drink that looks impressive and tastes even better than it looks.
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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)
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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