Drinks

Airmail

  • Serves

    makes 1 COCKTAIL

MICHAEL KRAUS

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.

Ingredients

  • 1 12 oz. Barbancourt 8YO rum
  • 1 oz. honey syrup (½ oz. honey mixed with ½ oz. boiling water)
  • 34 oz. fresh lime juice
  • 1 oz. dry champagne
  • 14 oz. Angostura bitters

Instructions

Step 1

Combine rum, syrup, and juice in ice-filled shaker; shake. Strain into chilled glass; top with champagne and bitters.

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