A teacup is the unusual vessel for this Champagne-topped rum drink.
- 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
Add all the ingredients except the Champagne to a shaker and fill with ice.
Shake, and strain into a chilled teacup filled with one large ice cube.
Top with the Champagne and garnish with freshly grated nutmeg.