Rice Free Paleo Whiskey Sour
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 made from refined cane sugar, the sweetness here comes from a quick honey syrup that you whip up in minutes on the stovetop — it adds a floral depth that plain sugar just can't match. Fresh lemon juice keeps things bright and tart, and the optional egg white shake gives the finished drink that gorgeous, velvety foam on top that makes it look like it came from a proper cocktail bar. The dry shake technique — shaking the egg white alone before adding ice — is the real secret to getting that cloud-like layer to settle perfectly. Everything in this glass is grain-free and naturally free of rice-based fillers or sweeteners, so you can sip without second-guessing the ingredient list. It works equally well served over ice in a rocks glass or strained into a chilled coupe for a more elegant presentation. Whether you're mixing for a dinner party or just treating yourself on a Friday night, this one is hard to beat.
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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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