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.
Airmail
Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly version of a daiquiri.
Yield: makes 1 COCKTAIL
Ingredients
- 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
Instructions
- Combine rum, syrup, and juice in ice-filled shaker; shake. Strain into chilled glass; top with champagne and bitters.