Cocktail & Other Recipes Flavor Profile Sour

Airmail Punch

By
Jim Meehan
Jim Meehan
Jim Meehan is an award-winning bartender and the author of two books, The PDT Cocktail Book and Meehan’s Bartender Manual. He lives in Portland, OR.
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Published 10/14/11

A teacup is the unusual vessel for this Champagne-topped rum drink.

Ingredients

  • 1 oz Banks 5-Island rum
  • 1/2 oz Fresh lime juice
  • 1/2 oz Honey syrup (two parts honey, one part water)
  • 2 1/2 oz Moët & Chandon Imperial Champagne
  • Garnish: Nutmeg

Steps

  1. Add all the ingredients except the Champagne to a shaker and fill with ice.

  2. Shake, and strain into a chilled teacup filled with one large ice cube.

  3. Top with the Champagne and garnish with freshly grated nutmeg.