The Airmail Cocktail is a spiced rum based cocktail that also features the sweetness of honey combined with lime juice and champagne! The Airmail is not complicated to make and offers a new spin on summer rum cocktails. And if you are like me, you are always looking for new cocktails that incorporate champagne. I can’t get enough. And unlike most traditional champagne cocktails, this drink is served over crushed ice so it’s perfect for the summer time when you need to cool off but you want to stay fancy.
How Do You Get Honey To Dissolve In Cocktails?
The only tricky part about making this drink is making sure the honey dissolves and gets fully incorporated into the cocktail. The strategy we recommend is to first mix the ingredients at room temperature. Combine the honey with the spiced rum and lime juice in the dry (no ice) cocktail shaker. The alcohol and the acidity of the lime juice helps break down the honey before adding the ice. If you don’t dissolve the honey first, you run the risk of the honey sticking to the bottom of the shaker and not incorporating fully into the drink. Avoid this mistake we made one too many times before figuring this out.
Spiced Rum Is Fantastic For An Airmail Cocktail!
The classic Airmail Cocktail often calls for gold rum, but we always seem to have Kraken Black Spiced Rum from all our Dark and Stormy Cocktail making, so we tried using it for this cocktail and fell in love. We especially like the way the vanilla flavors of the black spiced rum go with the honey and lime–there’s definitely something going on there that seems like more than just honey, lime, and rum! Feel free to experiment with different varieties of rum and let us know your favorite combination.
- 2 oz black spiced rum (such as Kraken)
- ½ oz lime juice, freshly squeezed
- 2 tsp honey
- Champagne (approx 4-5 oz)
- lime wheel garnish
- Combine the rum, lime juice and honey in a cocktail shaker. Then swirl (or stir) ingredients to allow the honey to dissolve.
- Fill shaker with ice and shake until chilled.
- Pour everything into the glass—ice and all—without straining. Then top with champagne, additional crushed ice, and a lime wheel.
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