This Champagne-topped rum drink is an unconventional classic. This is how bar pro Jim Meehan prefers to make it.
- 1 ounce Banks 5-Island rum
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce rich honey syrup
- 2 1/2 ounces brut Champagne (such as Moet & Chandon Imperial), chilled, to top
- Garnish: grated nutmeg
Add the rum, lime juice, and honey syrup into a shaker with ice and shake until well-chilled.
Strain into a Collins glass over fresh ice.
Top with the Champagne.
Sprinkle with freshly grated nutmeg to garnish.