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    Shake the rum, honey syrup, and lime juice and strain into a cocktail glass. Top with the prosecco and float the bitters. Fresh mint leaf garnish.

    Origin: Thad Vogler, Beretta, San Francisco

    ChampagneFive-star cocktailsFizzySweetTart

    Similar cocktails:

    Añejo Highball
    • 1 ½ oz añejo rum
    • ½ oz orange curaçao
    • 2 oz ginger beer
    • ¼ oz lime juice
    • 2 dashes Angostura bitters

    Build in an ice-filled highball glass. Lime wedge garnish.

    Coolers, collinses, highballs, fizzes, and swizzlesFizzyHot outside

    Paris When it Sizzles
    • 2 oz añejo rum
    • ¾ oz St-Germain
    • ½ oz lime juice
    • 1 dash Angostura bitters

    Shake and strain into a cocktail glass. Thin lime wheel garnish.

    PotentPretentious or otherwise annoying

    • 1 oz Dubonnet rouge
    • 1 sugar cube soaked with Angostura bitters
    • brut Champagne

    Place the bitters-soaked sugar cube in a white wine glass. Add a few ice cubes and the Dubonnet. Top with brut and garnish with a lemon peel.

    ChampagneCheap (potentially)FizzyGentlePreprandialProhibition era and vintageRedWine

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