Tree Nut Free Paleo Whiskey Sour
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 does the sweetening — just honey and water stirred together on the stove, and it keeps in the fridge for two weeks so you can mix drinks all week long. Fresh lemon juice brings the bright, tart backbone that makes this cocktail sing, and the bourbon or rye adds warmth and depth that no store-bought sour mix can touch. The optional pasteurized egg white is the secret weapon here: a dry shake before the ice goes in builds a silky, cloud-like foam on top that makes the whole drink look and feel like something from a proper cocktail bar. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-reading or substitution stress involved — just clean, straightforward components that happen to come together beautifully. Whether you serve it over ice in a rocks glass or strained into a chilled coupe, it's an impressive pour that's genuinely easy to pull off at home.
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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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