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Airmail

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Manage episode 166271698 series 116384
Content provided by Troy Denkinger. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Troy Denkinger or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

The Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and it shows some resemblance to a daiquiri. However, the inclusion of honey as the sweetener give this cocktail a flavor all its own.

We're serving this in a coupe, but it's also good served in a tall collins glass over ice. If you use the tall glass, double the ingredients. You can use prosecco or other sparkling wine in place of the Champagne, if you prefer.

The recipe below is from the PDT cocktail book.


  • 1 ounce rum
  • 1/2 ounce fresh lime juice
  • 1/2 ounce honey syrup
  • 1 ounce Champagne or other sparkling wine

Place rum, lime juice, and honey syrup in a shaker with ice. Shake vigorously. Strain into a chilled coupe and top with sparkling wine. Garnish with a lime.


Photos by Lisa Denkinger

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See photo

A Return To Havana

The PDT Project


Rate Cocktailing on iTunes

Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

  continue reading

61 episodes

Artwork

Airmail

Cocktailing

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Manage episode 166271698 series 116384
Content provided by Troy Denkinger. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Troy Denkinger or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

The Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and it shows some resemblance to a daiquiri. However, the inclusion of honey as the sweetener give this cocktail a flavor all its own.

We're serving this in a coupe, but it's also good served in a tall collins glass over ice. If you use the tall glass, double the ingredients. You can use prosecco or other sparkling wine in place of the Champagne, if you prefer.

The recipe below is from the PDT cocktail book.


  • 1 ounce rum
  • 1/2 ounce fresh lime juice
  • 1/2 ounce honey syrup
  • 1 ounce Champagne or other sparkling wine

Place rum, lime juice, and honey syrup in a shaker with ice. Shake vigorously. Strain into a chilled coupe and top with sparkling wine. Garnish with a lime.


Photos by Lisa Denkinger

See photo

See photo

A Return To Havana

The PDT Project


Rate Cocktailing on iTunes

Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

  continue reading

61 episodes

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