The Airmail, from the 1949 edition of Esquire magazine’s Handbook for Hosts, is essentially a Caribbeanized take on a French 75, with rum and honey syrup taking the place of gin and simple syrup.
Older recipes may call for Champagne in particular, but the Airmail really isn’t that fussy – any sparkling wine will do. We like ours with a barely-sweet Cava.
Shake everything (except the sparkling wine) with ice, and strain into a tall ice-filled glass. Top with sparkling wine and garnish with a lime twist or wheel.
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