Sesame Free Paleo Whiskey Sour

Total time10 min

Prep time5 min

Cook time5 min

4.6

(27)

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. Instead of simple syrup, a quick homemade honey syrup brings natural sweetness with a subtle floral depth that pairs beautifully with the bright hit of fresh lemon juice. The whole thing comes together in minutes once your syrup is ready, and that syrup can be made up to two weeks ahead so you're always prepared for impromptu happy hours. The optional egg white step is worth the extra shake — that dry shake technique builds a gorgeous, silky foam that settles on top of the finished drink like a little cloud. Sesame hides in surprising places, from flavored syrups to pre-mixed cocktail bases, so making this from scratch with straightforward pantry ingredients means you can sip without second-guessing the label. Garnish with a lemon twist and a cherry, and you've got a cocktail that looks as good as it tastes.

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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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