Airmail via Email

To celebrate the start of another lovely summer month, here’s A Best of the Besties: San Francisco Korey and Kory are two of our family’s Besties and they shared their version of the Airmail Cocktail (maybe in today’s lingo it should be the Email Cocktail) with us via Sara.  You may not associate champagne as an accompaniment for Jamaican food, but surely a rum drink sounds apropos.

So if you’re in the toasting mood before you sit down to a Jerk Chicken Bowl, using the recipe from Sunday’s blog, here you go.  You can substitute any dry sparkling wine for the champagne; you want to offset the sweetness of the honey.

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Airmail Cocktail

  • Servings: 1 - but you're not going to want to open a bottle of champagne for just 1 drink - plan to quadruple it or more.
  • Print


  • 1 oz gold rum (Kory recommends St George, a rum local to the Bay area, if you’re local to the Bay area)
  • 1/2 oz fresh lime juice
  • 1/2 oz honey syrup (to make this combine honey and water in a 1:1 ration)
  • dry champagne or a dry sparkling wine such as Brut (we used about 3 oz of champagne per cocktail)

Shake rum, lime juice, and honey syrup with ice.  Strain into a champagne flute and top with the bubbles.

Recipe brought to you by Korey and Kory in SF and by Big Little



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