
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 simple syrup, a quick honey syrup made from just honey and water brings a floral, rounded sweetness that feels right at home in a paleo-friendly glass. Fresh lemon juice keeps everything bright and tart, while the bourbon or rye adds that warm, boozy backbone the drink is known for. The optional pasteurized egg white is the secret to that gorgeous, velvety foam on top — the dry shake technique makes it look like something a proper bartender handed you. Every ingredient here is straightforward and naturally free from peanuts or any nut-based additives, so you can shake one up without a second thought. It's the kind of cocktail that impresses guests but comes together in just a few minutes with minimal equipment.
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maraschino cherry
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.
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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