Airmail Special

This was served by Gary Regan and David Wondrich at the 2007 Spirited Dinner at Dickie Brennan’s Bourbon House in New Orleans during Tales of the Cocktail.

Airmail Special

1-1/2 ounces Cruzan Estate Diamond rum.
1/2 ounce lime juice.
1/2 ounce honey syrup (1:1 honey and water).
Champagne.

Shake well with cracked ice. Strain into ice-filled highball glass and top with Champagne.

The dish: Broiled Snapper with Crushed Corn and Bourbon Butter.