Bubbles, Par Avion

One of our favorite (and more obscure) vintage cocktails is a slight variation on the classic daiquiri, called an Airmail. It’s a simple cocktail that packs a surprisingly impressive punch. Originating in Cuba in the 1930s, this simple mix of rum, lime and honey creates an elegant base to accentuate with ice cold bubbles. Whether pouring single cocktails or making up a batch for friends, this easy and light cocktail is always guaranteed to impress.

To help with this cocktail, we enlisted the skills of perfume maker extraordinaire and amateur mixologist Josh Meyer, founder of Imaginary Authors.

We had him make up a few cocktails and pick his favorite scent to accompany the light, fruity springtime vibe.

The Airmail

2 oz rum (we prefer the Flor de Cana 4 year)
1.5 oz honey syrup (1:1 ratio)
1 oz fresh lime juice
2 oz Underwood Bubbles

Combine the rum, honey syrup and lime juice in a shaker with plenty of ice. Shake vigorously. Strain into your favorite coup glass and top off with the Underwood Bubbles.

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To make the syrup, put 4 oz of honey in a heavy bottomed pot with 4 oz of water. Gently warm, constantly stirring until al the honey is dissolved.

We are big fans of Bee Local honey, brought to you by the fine folks at Jacobsen Salt Co.

Juice them limes like a boss…

Can’t forget the rum…

Follow Josh’s example and shake vigorously.

Strain, top with bubbles and Enjoy!

According to Josh, the best Imaginary Authors scent to accompany an afternoon of drinking the Airmail cocktail is Saint Julep. With notes of Tangerine, Southern Magnolia, Grisalva and Crushed Ice, this sweet and inviting scent will take you right back to the the cafes of 1930s Havana, laughing and drinking while trading war stories with a tipsy Ernest Hemingway.

Text and Photos by David L. Reamer (@dlreamer)

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