Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly take on a daiquiri. This recipe first appeared in our May 2013 issue with Robert Simonson's article Papa's Favorite Poison.
- 1 1⁄2 oz. Barbancourt 8YO rum
- 1 oz. honey syrup (½ oz. honey mixed with ½ oz. boiling water)
- 3⁄4 oz. fresh lime juice
- 1 oz. dry champagne
- 1⁄4 oz. Angostura bitters
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