The Air Mail is a classic rum cocktail that not enough people know about. Golden rum, fresh lime juice, and honey syrup shaken with ice and topped with Prosecco. It’s light, citrusy, and has a subtle floral-y sweetness from the honey that makes it feel very classy.
About this recipe
The Air Mail is a Cuban cocktail from the 1930s. It’s essentially a daiquiri topped with champagne, or somewhere between a daiquiri and a French 75, which gives you an idea of how good it is. The honey syrup is what sets it apart from a standard rum and bubbles,it adds a richness and floral sweetness that simple syrup can’t give you. I use Prosecco rather than Champagne which keeps it approachable and affordable. Any dry sparkling wine works well here.
The technique is the same as a daiquiri. Just shake the rum, lime, and honey syrup hard with ice to get it properly cold, then strain into a chilled flute and top gently with Prosecco. Don’t shake the Prosecco in, add it after straining and pour it slowly down the side of the glass to keep the bubbles.
The honey syrup is the same one I use in my Bee’s Knees cocktail – a 2:1 ratio of honey to water. It’s richer and more concentrated than a 1:1 syrup and the honey flavor comes through much more clearly in the finished drink. For more gin cocktail ideas, browse my gin cocktail recipes.
Key ingredients and why
- Golden rum: A light golden rum works best here. It has a gentle warmth and slight caramel note that complements the honey and lime really well.
- Fresh lime juice: The sour element. Always fresh because the whole balance of the drink depends on it.
- Honey syrup: Made at a 2:1 ratio which is two parts honey to one part water.
- Prosecco: Tops the drink and adds bubbles. Any dry sparkling wine works well (and if you’re feeling fancy, real champagne is the ideal choice!)
How to make honey syrup:Â Combine 2 parts honey with 1 part warm water and stir until fully dissolved. Let it cool completely before using. It keeps in the fridge for up to two weeks.
Method
- Chill a champagne flute in the freezer while you make the drink.
- Add the rum, lime juice, and honey syrup to a cocktail shaker with a generous handful of ice.
- Shake hard for about 15 seconds until well chilled. Strain into the chilled flute.
- Top gently with Prosecco, pouring slowly down the side of the glass.
- Garnish with a lime twist or lime wheel on the rim.
Tips
- Chill your glass. A cold glass keeps the Prosecco bubbles for longer.
- Make the honey syrup ahead. It needs to be completely cool before using. Keep a batch in the fridge – it keeps for two weeks and works in both this drink and the Bee’s Knees.
- Adjust to taste. If you like it more tart, a small splash more lime. If you like it more floral and sweet, a little more honey syrup.
Related recipes
- Rum Sour – another great golden rum cocktail
- Cherry Daiquiri – a classic rum daiquiri variation
- Passionfruit Daiquiri – tropical and vibrant
- Coconut Daiquiri – creamy and refreshing
Air Mail Cocktail
Ingredients
For the honey syrup
- 2 parts honey
- 1 part warm water
For the drink
- 1.5 oz golden rum
- 0.75 oz fresh lime juice
- 0.5 oz honey syrup 2:1 honey to water
- 2 oz Prosecco to top
- ice
- lime twist or lime wheel to garnish
Instructions
- Make the honey syrup: stir 2 parts honey into 1 part warm water until fully dissolved. Cool completely before using.
- Chill a champagne flute in the freezer.
- Add the rum, lime juice, and honey syrup to a cocktail shaker with a generous handful of ice.
- Shake hard for about 15 seconds until well chilled.
- Strain into the chilled flute.
- Top gently with Prosecco, pouring slowly down the side of the glass.
- Garnish with a lime twist or lime wheel on the rim.
