The Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and it
shows some resemblance to a daiquiri. However, the inclusion of honey as
the sweetener give this cocktail a flavor all its own.

We&#39;re serving this in a coupe, but it&#39;s also good served in a tall collins
glass over ice. If you use the tall glass, double the ingredients. You can
use prosecco or other sparkling wine in place of the Champagne, if you
prefer.

The recipe below is from the PDT cocktail book.

<hr>

<ul>
<li>1 ounce rum</li>
<li>1/2 ounce fresh lime juice</li>
<li>1/2 ounce honey syrup</li>
<li>1 ounce Champagne or other sparkling wine</li>
</ul>

Place rum, lime juice, and honey syrup in a shaker with ice. Shake
vigorously. Strain into a chilled coupe and top with sparkling wine.
Garnish with a lime.

<hr>

Photos by Lisa Denkinger

<a href="https://www.instagram.com/p/BM_9s4Sg7iR" target="_blank">See photo</a>

<a href="https://www.instagram.com/p/BM_9vV7gV7u" target="_blank">See photo</a>

<a href="https://cold-glass.com/2014/12/31/a-return-to-havana-the-airmail-cocktail/" target="_blank">A Return To Havana</a>

<a href="http://blog.umamimart.com/2012/06/the-pdt-project-airmail/" target="_blank">The PDT Project</a>

<hr>

<a href="https://itunes.apple.com/us/podcast/cocktailing/id1084161541" target="_blank">Rate Cocktailing on iTunes</a>

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
<a href="http://creativecommons.org/licenses/by/3.0/" target="_blank">http://creativecommons.org/licenses/by/3.0/</a>

Milk Punch

Troy makes a cocktail and talks about it.