Airmail

1 1⁄2 oz Añejo rum

3⁄4 oz Lime juice

1 oz Honey syrup (1 part honey to 1 part water)

3 oz Champagne (to top)

Instructions

Shake, strain, top with Champagne

Notes

The previous version of this called for prosecco instead of Champagne and had an angostura and mint leaf garnish.

Cocktail summary

Created by

W.C. Whitfield, "Here's How"

Year

1941

Is an

authentic recipe

Reference

https://books.google.com/books?id=PdxQAQAAIAAJ&dq=Here%E2%80%99s%20How%…

Curator

Not yet rated

Average

4 stars

(18 ratings)

Cocktail Book

From other users

Other recipes call for scant 3/4 oz 2:1 honey
Made with Canton ginger in place of syrup
Without champagne, called a Honeysuckle
For Norm's Saugus
3/4 oz of honey syrup is enough. Like better without the prosecco

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Comments

Made with El Dorado 12 year rum, this is one of my favorite drinks of all time. I made this at my brother-in-law's wedding reception, and it was a huge hit.

Banks 5 Island and black sage honey make for a flavorful and summery drink. Can also be made with lemon. An Airmail without the sparkling wine is called a Honeysuckle (also a good drink).

If you replace the honey syrup with domaine de canton it's called a China Post; if you replace it w/ st germain it's a Poste Aérienne. Both are fun variations

PDT cocktail book attributes this to W.C. Whitfield (Here’s How, 1941). Other sources say first appears in Esquire’s 1949 Handbook for Hosts. Anyone know which is correct? Either way, it clearly predates posted attribution.

It is included in Here's How on page 36. It has the earlier of the two publication dates you give. I have no clue if this was the first place that it was printed though.