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A Spontaneous Libation for your Consideration

Airmail

Posted by endless_optimism. Created by W.C. Whitfield, "Here's How".
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.

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Average rating
4 stars
(20 ratings)

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Recent Discussion

  • Re Rome with a View, 3 days ago Mixed up in Na… commented:

    We poured fat measures of the Campari, vermouth, & lime juice and a skinny measure of the simple syrup along with a scant two oz. of the seltzer. The drink is delicious, a taste of summer here in October.

  • Re Maloney No. 2, 3 days ago meltingUpwards commented:

    Didn’t have 100 proof on hand. Metric shows 1 cl and 1/4 oz closer to .75 cl. (incorrect conversion?)
    I put 1 cl of Maraschino and for the others 5/3/2 cl (1oz Cocchi) and still too sweet. Maybe add bitters? I had 2 olives.

  • Re The D'Almeida, 1 week ago biotsrama commented:

    Bumped up mezcal to 1.5 oz and cassis to 0.5 oz. Like a fruity mezcal Negroni

  • More subtle than you might imagine. Turmeric was a bit faint so I upped it to 3/4. Very nice on the back of the throat.

  • Re The Book Deal, 1 week ago jlp_nyc commented:

    Very delicious: darkly bitter yet smooth and balanced; not overly sweet, with notes of cherry, vanilla, caramel, baking spice (used Evan Williams bonded) and chocolate plus a wisp of menthol from the Fernet. Would def make again.