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Airmail

The Airmail is a classic, elegant cocktail that combines the smooth richness of rum, the brightness of lime, the natural sweetness of honey, and the effervescence of champagne or sparkling wine. Originally crafted in the 1930s, this drink delivers a balanced and celebratory experience, perfect for any occasion.

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Airmail

Airmail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: aged rum, Champagne, honey syrup, Lime Juice, Sparkling Wine
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz aged rum
  • 0.75 oz lime juice
  • 0.5 oz honey syrup
  • 2-3 oz champagne or sparkling wine
  • Lime twist for garnish

Instructions

  • Add rum, lime juice, and honey syrup to a shaker.
  • Shake vigorously for 10-15 seconds to chill and combine flavors.
  • Strain into a champagne flute or coupe.
  • Slowly pour in champagne or sparkling wine to fill the glass.
  • Express a lime twist over the drink and drop it in for an aromatic finish.

Notes

Pro Tips

  • Use aged rum for a deeper, more complex flavor, or white rum for a lighter, crisper profile.
  • Adjust the honey syrup ratio to taste—use more for a richer sweetness or less for a drier drink.
  • Pour the champagne gently to maintain its effervescence and avoid overflowing.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Airmail is a perfectly balanced cocktail with a harmonious blend of citrus, sweetness, and bubbles. The rum provides warmth and depth, the lime adds bright acidity, and the honey syrup rounds out the flavors. The sparkling wine elevates it with a crisp, celebratory finish, making each sip refreshing yet sophisticated.

See also  Vampire's Mule
Airmail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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