Vegan Paleo Whiskey Sour

Total time10 min

Prep time5 min

Cook time5 min

This bright, boozy classic gets its citrusy punch from fresh lemon juice and a good pour of bourbon or rye, shaken hard with ice until the shaker turns frosty cold. A touch of sweet syrup rounds out the tartness, giving the drink that perfect balance between sharp and smooth. Strain it over fresh ice or into a chilled coupe for that clean, silky pour, then finish with a lemon twist or wheel for a little extra brightness. It's an easy one to mix up for happy hour, and it fits neatly into a vegan lineup of cocktails without any fuss. Simple ingredients, a little shaking muscle, and you've got a sour that tastes like it came straight from a cocktail bar.

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Ingredients

1 serving

For the honey syrup

¼ cup honey
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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)
Ingredient note
Some syrups contain refined sugars processed with bone char. Choose organic or maple syrup to be safe.
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 pasteurized egg white (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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