When I think of summer time cocktails, few epitomize the season’s mood better than the Airmail. It has everything you want while you hang out on your patio taking in rays. It has delicious tropical flavors. It’s has all the wonderful bubbly effervescence.
It’s light, refreshing, and most importantly, crushable. Aged rum, fresh lime juice, honey, and champagne. Who would have thought that only four simple ingredients would make something taste so delightful?
The Airmail is a cross between a French 75 and a Daquiri. Old French sensibilities united with Cuban charisma. The cocktail found its humble beginning in Cuba, where it was first featured in a Bacardi travel promotional pamphlet in 1931, where it was garnished with a real postage stamp!
The timing makes sense because Cuba had just started receive mail via plane the year previous. It later was featured in Esquire magazine’s 1949 edition of Handbook for Hosts. The Airmail is now considered a classic cocktail, where it has reached almost cult status among bartenders, which means you can now order it at almost any cocktail bar around the world.
I would love to sit here and tell you that you should only make an Airmail with Cuban rum, but unfortunately due to the long-standing embargo of Cuban goods, you must look elsewhere for our spirit. Thankfully, the rum market has experienced a bit of a renaissance over the last decade and good rums are not hard to find.
For the Airmail we are looking for an aged rum, or a rum with darker, richer flavors. Some delicious, yet affordable options include Appleton Estate Single Estate, Bacardi 8, or Don Q Anejo. If you are looking for something that is going to be higher in quality but also price, try Ron del Barrilito or Four Square.
- 1.5 oz Appleton Estate Signature Blend
- .75 oz Fresh squeezed Lime juice
- .75 oz Honey Syrup (see instructions)
- 2 oz Champagne
Combine all the ingredients, except for the champagne, into a shaker. Fill with ice and shake vigorously for 10 seconds. Strain ingredients into a glass. Top with champagne. Garnish with a postage stamp or paper airplane. Enjoy!
- 2 cups honey
- 1 cup water
Combine honey and water in a small saucepan over medium heat and stir until honey dissolves. Remove from heat, let cool to room temperature and transfer to a clean glass jar or container. Cover and keep refrigerated.
For more on cocktails, make sure you guys check out this tab. To see more from Deke Dunne, follow him on instagram, and check out some of his other guest posts for Nomtastic Foods: How-to Make a Classic Daiquiri from Scratch and The Best To-GO Cocktails in the DMV Area.