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