AIRMAIL COCKTAIL SERIES

In the following decades, however, the cocktail was rarely published. Its inclusion in the 1949 Handbook for Hosts of the men's magazine Esquire helped the cocktail to become more popular a few years later.

To the Airmail Cocktail he wrote: 'It ought to make you fly high' (for example: it should make you fly high or induce you to soar ). Whitfield had compiled numerous drinks from the years of Prohibition and provided some laconic comments. In his recipe collections Just Cocktails (1939) and Here's How (1941), the author W. In 1941 the recipe was published in a mix book. A little later, the Airmail Cocktail appeared for the first time in an advertising brochure from the rum manufacturer Bacardi, which was still based in Cuba at the time. There was an air service from Key West to Havana since 1925, and regular airmail services began on the island in 1930. Because of the alcohol prohibition it was only possible for US-Americans to legally drink alcohol abroad until 1933 - Cuba, among others, benefited from this, where a distinctive bar and cocktail culture developed in the 1920s. In those years when international telephone connections were still a rarity, airmail was the fastest means of communication across national borders. in the 1920s or 1930s.ДЄs with the somewhat older Aviation Cocktail, whose recipe is incidentally not similar, the name is reminiscent of aviation, which was developing rapidly at the time. It was probably created during or shortly after the prohibition period in the United States or Cuba, i.e. **Got a question? He can be found on twitter, you can email him at or simply drop him a comment below.Airmail cocktail, decorated with a postage stampДЄirmail or Air Mail (also Airmail Cocktail from English airmail / air mail ' Luftpost ') is a classic cocktail made from rum, lime or lemon juice, honey and sparkling wine.

AIRMAIL COCKTAIL SERIES

*This post is part of a series in which Payman takes on the task of making and writing about every cocktail featured in the PDT Cocktail Book, as well as providing an awesome photo of each drink taken by Vanessa Bahmani Photography. It is a wonderfully light, off-dry aperitif cocktail that allows you to sip more than one without feeling like youвЂ™ve taken the plane too high. If you like the classic Daiquiri or the French 75, or if you're one of those cocktail nerds who's actually had a Honeysuckle, then you're sure to enjoy the refreshing Airmail cocktail.

Top with the Champagne and garnish with a lime wheel. Method: Shake everything except the Champagne and strain into a chilled coupe. Under the recipe it notes, 'It ought to make you fly high.'Д .5 oz honey syrup (2 parts honey dissolved in 1 part hot water)

The recipe featured in the PDT Cocktail Book, however, comes from a quirky wood-block covered book-yes, the book's cover is actually made of two wood blocks bound together-called Here's How, published by W.C. I recently had a conversation with Greg Boehm, owner of Cocktail KingdomВ and a man with a huge collection of classic cocktail books, and he explained that the Airmail was actually first created by the folks at Bacardi (or at least their corporate mixologist) and was featured in a Bacardi recipe pamphlet published in the 1930s. And suddenly cocktail geneology becomes a lot more clear.Дepending upon which old cocktail tome you consult, you will get a different recipe for the Airmail, with variations in proportions, type of rum to use (dark or light), and even the type of glassware in which to serve the drink (coupe or collins glass). And in the case of today's recipe, the Airmail can be viewed as a Daiquiri with honey instead of sugar and topped with Champagne a French 75 with rum in place of gin, honey instead of sugar, and lime juice in place of lemon or a Honeysuckle with lime juice instead of lemon and topped with Champagne. Viewed in this way, a drink like the Margarita is really just a Sidecar with tequila instead of cognac, lime juice instead of lemon, and salt instead of sugar on the rim. Embury, 'roll your own.' The Airmail is a prime example of this, whereby you take a classic cocktail and swap out one or two ingredients for other ingredients in the same category in order to create a new classic. Once you understand basic cocktail recipe structure (without going off on too deep a tangent, it boils down to two general categories: sours and aromatics, first outlined in detail in The Fine Art of Mixing Drinks by David Embury), you can take any classic cocktail and in the words of Mr.