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b"The Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and it\\nshows some resemblance to a daiquiri. However, the inclusion of honey as\\nthe sweetener give this cocktail a flavor all its own.\\nWe're serving this in a coupe, but it's also good served in a tall collins\\nglass over ice. If you use the tall glass, double the ingredients. You can\\nuse prosecco or other sparkling wine in place of the Champagne, if you\\nprefer.\\nThe recipe below is from the PDT cocktail book.\\n1 ounce rum\\n1/2 ounce fresh lime juice\\n1/2 ounce honey syrup\\n1 ounce Champagne or other sparkling wine\\nPlace rum, lime juice, and honey syrup in a shaker with ice. Shake\\nvigorously. Strain into a chilled coupe and top with sparkling wine.\\nGarnish with a lime.\\nPhotos by Lisa Denkinger\\nSee photo (https://www.instagram.com/p/BM_9s4Sg7iR)\\nSee photo (https://www.instagram.com/p/BM_9vV7gV7u)\\nA Return To Havana (https://cold-glass.com/2014/12/31/a-return-to-havana-the-airmail-cocktail/)\\nThe PDT Project (http://blog.umamimart.com/2012/06/the-pdt-project-airmail/)\\nRate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)\\nOff to Osaka Kevin MacLeod (incompetech.com)\\nLicensed under Creative Commons: By Attribution 3.0 License\\nhttp://creativecommons.org/licenses/by/3.0/"