Soy Free Paleo Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little bit special, and this version absolutely delivers. The secret weapon here is a simple homemade honey syrup — just honey and water stirred together on the stove — which replaces the conventional simple syrup and keeps everything clean and naturally sweetened. Bourbon or rye brings warmth and depth, while fresh lemon juice cuts right through with bright, citrusy tang. 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. Soy-based additives and fillers have a way of sneaking into commercial cocktail mixes and pre-made syrups, so making everything from scratch here means you know exactly what's in your glass. Strain it into a chilled coupe for a sleek, bar-worthy presentation, or pour it over ice in a rocks glass if you prefer a more laid-back vibe. Either way, this is the kind of drink that makes a regular evening feel like a proper occasion.
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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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