Tag Archives: CHAMPAGNE DRINKS

You’ve Got Airmail

Here’s some history: The song “Please Mr. Postman” was released on August 21 in 1961.

The song was released by The Marvelettes and it was the first Motown song to reach the number-one position on the Billboard Hot 100 pop singles chart.

  
Rather than search the Internet for a “Postman” cocktail, I figured this would be the perfect opportunity to celebrate the classic “Airmail” drink!

About This Drink:

The Airmail is a rum and champagne drink made with honey — or made with a honey syrup.

The recipe below is David Wondrich’s recommendation, which can be found online at Esquire.com:

Ingredients:
•2 ounces rum (golden or aged)
•1/2 ounce lime juice
•1 teaspoon honey
•5 ounces Brut champagne

Preparation:

Shake all ingredients (except the champagne) over ice and strain into a chilled champagne flut. Finish by topping the drink with champagne.

In his Esquire article, Wondrich points out that the drink is sort of like “a cross between the French 75 and the Honey Bee.” And additionally, he can’t explain its origin, but it does appear for the first time in Esquire’s 1949 Handbook for Hosts.

Further Reading:

—Check Imbibe Magazine here.
—This recipe includes Angostura Bitters.
—And the Cold-Glass blog has a really lengthy article worth reading.

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Filed under ANNIVERSARIES, CHAMPAGNE, COCKTAIL CALENDAR, HISTORY, RUM

Chicago Cocktail

The Chicago Cocktail is only three (or four) ingredients, depending on how you make it.

Chicago was incorporated as a town on Aug. 12, 1833. It was incorporated as a city on March 4, 1837.

The recipe online at the Internet Cocktail Database calls for only three ingredients: Brandy, Bitters & Orange Curaçao.

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(Photo from Imbibe.com)

Here’s a basic recipe for the Chicago Cocktail:

Ingredients
•2 oz brandy
•1/4 oz triple sec
•1 dash biters
•Top with champagne (optional)

Preparation
Stir in a mixing glass with ice and strain into a cocktail glass. Garnish with a lemon peel or slice.

From Wikipedia:

Some versions call for sugaring the rim of the glass. It can be served on the rocks in a double old-fashioned glass or, especially in the champagne variation, straight up in a champagne coupe or flute or a cocktail glass.

Imbibe Magazine’s recipe calls for Cointreau and sparkling wine.

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Filed under CHAMPAGNE, COCKTAIL CALENDAR, COCKTAIL RECIPES