The Airmail is a sour-style cocktail made with white rum, honey syrup, fresh lime juice, and brut Champagne, served in a highball glass over ice. 

Invented right after Prohibition, the Airmail’s recipe first appeared in a leaflet for Bacardi rum in the early 1930s. It popularized among bartenders and later appeared in cocktail books in the 1940s, including W.C. Whitfield’s 1940 book Here’s How, David Embury’s The Fine Art of Mixing Drinks in 1948, and Esquire’s 1949 Handbook for Hosts. 

Despite its presence in foundational cocktail books, the drink’s popularity fell off in the second half of the 20th century. Thanks to renewed interest in classic cocktails and Prohibition-era recipes, the Airmail remains in the cocktail cannon. 

This rum cocktail is rooted in the Daiquiri, with a French 75 spin. White rum, fresh lime juice, and a sweetener (in this case, floral honey syrup in lieu of simple syrup) hew close to the structure of a traditional Daiquiri, while a splash of Champagne to top things off adds a French 75 flair. The result is a deliciously tangy and tart cocktail with lemon-lime notes and just enough complex sweetness. 

Why the Airmail still works

The Airmail has the classic structure of a sour cocktail, with twice as much spirit to sweet and sour elements. Here, rum acts as the alcohol base, while lime juice contributes tart acid that’s balanced with an equal amount of honey syrup as the sweetener. Combining these ingredients in a cocktail shaker and shaking well with ice fully combines the elements and aerates the lime juice and honey to yield a light mixture that offers good head retention. 

When topped with an ounce of brut Champagne, the lime pops and while also accentuating the earthier notes of the rum. In any cocktail, bubbles act as a magnifying glass to boost flavors and aromas. While other types of sparkling wine like Cava or Prosecco can be used here, Champagne’s vibrant citrusy notes make for a classic match in the Airmail.