Yeast Free Paleo Whiskey Sour

Total time10 min

Prep time5 min

Cook time5 min

4.6

(27)

A classic whiskey sour gets a clean, paleo-friendly makeover here, swapping out the usual simple syrup for a quick homemade honey syrup that adds a floral, rounded sweetness you'll actually prefer. The syrup comes together in just a couple of minutes on the stovetop and keeps in the fridge for up to two weeks, so you can batch it ahead and have cocktail hour ready to go whenever the mood strikes. Fresh lemon juice does the heavy lifting on brightness, and the bourbon or rye brings that warm, familiar backbone that makes this drink so satisfying. The optional pasteurized egg white is the secret to that gorgeous, velvety foam on top — a dry shake before the ice goes in is the bartender trick that makes it look like something you ordered at a serious cocktail bar. Because every ingredient here is straightforward and naturally yeast-free, you don't have to second-guess anything or scan a label. It's the kind of drink that feels indulgent without any of the compromise, and it's genuinely impressive to serve to guests who will have no idea it's been made with their needs in mind.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!