Airmail Cocktail

The airmail cocktail has stood the test of time for good reason. This well-balanced drink brilliantly combines sweet, sour, and refreshing flavors for a delightful cocktail you can’t help but enjoy.

The combination of spirits in this classic airmail cocktail is unusual. If you served it without telling the lucky person what was in it, they probably wouldn’t be able to tell you either. It’s rather difficult to distinguish with surety the separate flavors!

Intrigued yet?

I’ve seen it made a few different ways, but I like this recipe the best because it balances the flavors so perfectly.

The history

If you thought it was because of the airmail postal service, you’d be wrong.

I was doing some research on the origins of this cocktail and I found conflicting information. Some sources say that right before Prohibition started in the United States, a bunch of champagne destined for America got waylaid and showed up on Cuba’s beaches. Some brilliant bartender mixed it up and the airmail cocktail started appearing in Havana’s bars. Others say that Bacardi made it up and started adding it to the promotional pamphlet that came with a bottle of their gold rum.

I like the idea of the champagne turning up on the beaches. Because who doesn’t like free booze?

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Helpful tips

• I’ve served this cocktail in a champagne flute, Collins glass, and highball glass. I prefer it in a tall glass like the Collins, with ice.
• Buy the small bottles of champagne. The reason I recommend this is that unless you’re going to make a lot of these drinks, you will have a lot of champagne left over if you open a big bottle.
• I like a 1:1 ratio of honey syrup – so equal parts honey to hot water.
• I use unfiltered, raw honey, but you can use what you prefer.
• Wash your lime before squeezing the juice out of it. I used to wash my lime with some unscented, natural hand soap, but have since started using this cloth. It is coarse on one side and smooth on the other. You scrub the fruit with the coarse side and shine the fruit with the smooth side.
• Here’s how to use the cloth: Hold the lime under cool water and rub the skin of the citrus with the coarse side of the cloth. Rinse the lime again before using.
• I’m using gold rum, but you can use white rum if you prefer. Don’t use dark rum as it will change the color of the air mail cocktail.
• Use an aromatic bitters. I use Angostura, but you can use Pernod bitters if you like.

How to make the airmail cocktail

Pre-step

Get a cocktail shaker and fill it halfway with ice. Get a measuring glass, citrus squeezer, and glassware.

After measuring the ingredients, add to the cocktail shaker. You will NOT be adding the champagne as you don’t want to shake anything fizzy.

Step one

Gather the ingredients – Brut champagne, gold rum, honey, hot water, and lime.

Step two

Measure 4 ounces of gold rum. (A)

Step three

Measure out 1 ounce of honey. I use unfiltered, raw honey, but you can use what you prefer. (B)

Step four

Make the honey syrup: boil the water first and then add the hot water into the measuring glass with the honey in it and stir briskly until the sweetener melts. (C)

Step five

Measure out 2 ounces of fresh lime juice. (D)

Only add fresh ice to the Collins glass. Place the lid on the cocktail shaker and vigorously shake for 15 seconds. Strain, pour, and divide the liquid between the two glasses. Leaving a 1 – 2 inch gap between the liquid and rim of the glass.

Step six

Open the champagne and slowly pour it into the glasses until you reach the rim. You will have to pause pouring each time the champagne begins to foam. Wait for the foam to subside and continue pouring.

Step seven

Add 3 drops of bitters to each cocktail.

Perfect!

Looks good, doesn’t it?

I don’t stir the bitters in the cocktail, as I love the bitter taste as I sip it, but feel free to give it a slow stir.

I hope you enjoyed this airmail cocktail recipe!  Let me know if you make it and comment to tell me how you liked it.

Other popular champagne cocktails

• Red velvet
• French 75
• Apple cider spritzer

And as always, may all your dishes/drinks be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Airmail Cocktail

The airmail cocktail has stood the test of time for good reason. This well-balanced drink brilliantly combines sweet, sour, and refreshing flavors for a delightful cocktail you can’t help but enjoy.

5 from 8 votes

Print Pin Rate

Course: Cocktail

Cuisine: Cocktails

Keyword: airmail, airmail cocktail

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2 cocktails

Calories: 266kcal

Author: Elaine Benoit

Ingredients

• 4 ounces gold rum
• 2 ounce honey syrup (combined 1 ounce honey and 1 ounce hot water)
• 1 ounce lime juice (freshly squeezed)
• brut champagne (to fill the glasses)

Garnish

• 6 drops bitters (3 for each cocktail)

Cook ModePrevent your screen from going dark

Instructions

• Fill a cocktail shaker 1/2 way full with ice, crushed or cubed
• Add 2 ounces gold rum
  4 ounces gold rum
• Add 1 ounce honey syrup
  2 ounce honey syrup
• Add fresh lime juice
  1 ounce lime juice
• If you are going to have this airmail cocktail with ice, add to the glasses now.

  Cap shaker and shake for 15 seconds. Strain, pour, and divide the liquid between the two glasses pour between the two glasses. There will be a 1 – 2 inch gap between the liquid and rim of the glass.
• Slowly pour the champagne in the glasses until it almost reaches the rims.
  brut champagne
• Add 3 drops of bitters to each cocktail.
  6 drops bitters
• Sip
• Smile
• Enjoy

Equipment

cocktail shaker

measuring glass

champagne flute

collins glass

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

Helpful tips

• I’ve served this cocktail in a champagne flute (without ice), collins glass, and highball glass. I prefer it in a tall glass like the collins with ice.
• Buy the small bottles of champagne. The reason I recommend this is that unless you’re going to make a lot of these drinks, you will have a lot of champagne left over if you open a big bottle.
• I like a 1:1 ratio of honey syrup – so equal parts honey to hot water.
• I use unfiltered, raw honey, but you can use what you prefer.
• Wash your lime before squeezing the juice out of it. I used to wash my lime with some unscented, natural hand soap, but have since started using this cloth. It is coarse on one side and smooth on the other. You scrub the fruit with the coarse side and shine the fruit with the smooth side.
• Here’s how to use the cloth: hold the lime under cool water and rub the skin of the citrus with the coarse side of the cloth. Rinse the lime again before using.
• I’m using gold rum, but you can use white rum if you prefer. Don’t use dark rum as it will change the color of the air mail cocktail.
• Use an aromatic bitters. I use Angostura, but you can use Pernod bitters if you like.

Nutrition

Serving: 1cocktail | Calories: 266kcal | Carbohydrates: 27g | Sodium: 6mg | Potassium: 49mg | Sugar: 24g | Vitamin C: 8.5mg | Iron: 0.2mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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