#PERFECT DRINK PRO AIRMAIL HOW TO#
#PERFECT DRINK PRO AIRMAIL SKIN#

You will NOT be adding the champagne as you don’t want to shake anything fizzy. Get a measuring glass, citrus squeezer, and glassware.Īfter measuring the ingredients, add to the cocktail shaker. Get a cocktail shaker and fill it halfway with ice.

#PERFECT DRINK PRO AIRMAIL HOW TO#

How to make the airmail cocktail Pre-step

I use Angostura, but you can use Pernod bitters if you like. Don’t use dark rum as it will change the color of the air mail cocktail.

I’m using gold rum, but you can use white rum if you prefer.

#PERFECT DRINK PRO AIRMAIL SKIN#

Here’s how to use the cloth: Hold the lime under cool water and rub the skin of the citrus with the coarse side of the cloth.

You scrub the fruit with the coarse side and shine the fruit with the smooth side. It is coarse on one side and smooth on the other. I used to wash my lime with some unscented, natural hand soap, but have since started using this cloth.

Wash your lime before squeezing the juice out of it.

I use unfiltered, raw honey, but you can use what you prefer.

I like a 1:1 ratio of honey syrup – so equal parts honey to hot water.

The reason I recommend this is that unless you’re going to make a lot of these drinks, you will have a lot of champagne left over if you open a big bottle. I prefer it in a tall glass like the Collins, with ice.

I’ve served this cocktail in a champagne flute, Collins glass, and highball glass.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. I like the idea of the champagne turning up on the beaches. Others say that Bacardi made it up and started adding it to the promotional pamphlet that came with a bottle of their gold rum. Some brilliant bartender mixed it up and the airmail cocktail started appearing in Havana’s bars. Some sources say that right before Prohibition started in the United States, a bunch of champagne destined for America got waylaid and showed up on Cuba’s beaches. I was doing some research on the origins of this cocktail and I found conflicting information. If you thought it was because of the airmail postal service, you’d be wrong. I’ve seen it made a few different ways, but I like this recipe the best because it balances the flavors so perfectly. It’s rather difficult to distinguish with surety the separate flavors! If you served it without telling the lucky person what was in it, they probably wouldn’t be able to tell you either. The combination of spirits in this classic airmail cocktail is unusual. This well-balanced drink brilliantly combines sweet, sour, and refreshing flavors for a delightful cocktail you can’t help but enjoy. The airmail cocktail has stood the test of time for good reason.

Perfect drink pro airmail