Classic Holiday Cocktails 2003

See Also

The Chef
Sasha Petraske of East Side Company Bar

1 drink

1 ounce white rum (preferably Brugal)
1/2 ounce fresh lime juice
1/2 ounce honey syrup (recipe below)
1/2 glass champagne

Pour the first three ingredients into a mixing glass with a couple of ice cubes. Shake hard, and strain into a chilled champagne glass, and top with champagne.

To make simple syrup: Stir together 1 cup granulated sugar and 1 cup water in a saucepan. Bring the mixture to a boil for a few seconds. Set aside to cool.

To make honey syrup:
Mix three parts honey to one part hot water. Shake well, and set aside to cool.

Measurement note: One ounce equals two tablespoons.


Photograph by Sang An

(Airmail on left)