Cocktail & Other Recipes Flavor Profile Sour

Airmail Punch

Written by
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.
Learn about our editorial process
Jim Meehan
Published on 10/14/11 by 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.
Learn about Liquor's Editorial Process

Updated 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.