Notable Classics
Airmail
Bee's Knees with bubbles
A Daiquiri in a party dress. Honey rounds the lime, rum gives it purpose, sparkling wine gives it occasion.
Ingredients
- 1 1/2 oz White Rum
- 3/4 oz Fresh Lime Juice
- 1/2 oz Honey Syrup
- 2 oz Sparkling Wine
Method
Combine rum, lime juice, and honey syrup in a shaker with ice. Shake well. Strain into a chilled champagne flute. Top with sparkling wine.
Documented as early as a 1930s Bacardi promotional pamphlet; first published recipe by W.C. Whitfield (Here's How, 1941). Variations appear in David A. Embury's The Fine Art of Mixing Drinks (1948) and Esquire's Handbook for Hosts (1949). Per Difford's Guide #27. Notes: Historical recipes were typically served in highball glasses with ice; modern cocktail culture sometimes uses champagne flutes, though Difford's recommends the highball glass format.
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