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Rum, lime, honey, champagne — the daiquiri that flies.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Gold rum | 45 ml |
| Fresh lime juice | 15 ml |
| Honey syrup | 15 ml |
| Champagne | 60 ml |
Total volume (pre-dilution)
3 : 1 : 1 : 4
- 01
Shake rum, lime and honey with ice.
- 02
Strain into a chilled coupe.
- 03
Top with champagne.
Garnish — None · or mint
02Taste profile
- Sweetness
- 65Strong
- Sourness*
- 67Strong
- Bitterness
- 18Faint
- Fruitiness
- 52Moderate
- Herbal*
- 0Faint
- Alcohol
- 35Light
- Crisp
- 50Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Printed in Esquire's 1949 Handbook for Hosts — champagne on a rum sour was unusual enough to name a drink for speed.
The revival bars rediscovered it because the architecture is perfect: honey lime rum sour + brut top = a French 75's Caribbean cousin.
Sources — Esquire (1949) · Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Esquire Handbook for Hosts
Esquire · 1949 · Book · unverified
- lime0.5 oz
- Honey0.5 oz
Shake, top with champagne.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Ingredients
Spirits
