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Home Bar Project: How to Make an Airmail

Have you ever dreamed of having an amazing home bar, filled with bottles you actually use and the tools you need to execute a fine crafted cocktail? Enter the Home Bar Project. Through this series we are going to take this challenge piece by piece. We’ll teach you the proper techniques and make sure the spirits you purchase aren’t collecting dust on your back bar.

About the instructor:
Dan Lan Hamm is a craft bartender at 1 Tippling Place in Philadelphia. He was Pennsylvania's winner of Bombay Sapphire and GQ's Most Imaginative Bartender Competition in 2014. He runs Spirit Forward, a cocktail-centric group which caters local events and provides educational workshops.

This week: How to Make an Airmail

It can be said that the Airmail cocktail is a “French 75” with a caribbean twist. The Airmail takes the classic recipe of lemon, sugar, gin and champagne and makes it a bit more interesting. The first documentation of this drink was in Esquire Magazine’s 1949 edition of Handbooks for Hosts. The fresh lime and honey are perfect complementary flavors, and the dry rum and champagne round it out quite nicely.

Ingredients:
Fresh lime juice
Honey syrup
White rum
Champagne (or Prosecco)

 


Step 1 of 6:

Add 1/2 oz fresh lime juice

 


Step 2 of 6:

Add 1/2 oz 2:1 honey syrup

Tip: Again, to make honey syrup just add 2 parts honey and 1 part hot water and stir to combine. This makes for a much more pourable honey for cocktails.

 


Step 3 of 6:

Add 1 oz white rum

 


Step 4 of 6:

Fill large shaker with just a few ice cubes

Pour ingredients into large shaker

 


Step 5 of 6:

Shake lightly for 4-6 seconds

Strain into coupe glass

 


Step 6 of 6:

Top with about 2 oz of champagne

Enjoy!

 

Photos by The Drink Nation


Tags: Cocktails, Education, Rum, Spirits
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