Turmeric Free Paleo Whiskey Sour
A well-made whiskey sour is one of those cocktails that feels both classic and a little indulgent, and this paleo-friendly version delivers every bit of that experience. Instead of simple syrup, a quick homemade honey syrup brings natural sweetness that pairs beautifully with the bright acidity of fresh lemon juice and the warmth of bourbon or rye. The whole thing comes together in minutes, and the syrup can be made up to two weeks ahead so you're always ready to shake one up. The optional egg white step is worth the extra effort — that dry shake before adding ice creates a silky, cloud-like foam on top that makes the drink look as good as it tastes. Many store-bought cocktail mixes sneak in additives and artificial flavors, but every ingredient here is clean and straightforward. Whether you serve it over ice in a rocks glass or straight up in a chilled coupe with a cherry and lemon twist, this is the kind of drink that impresses without any fuss.
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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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