Patrick Spears / Supercall

The French 75’s Caribbean cousin, this potent spritz is made with honey syrup, gold rum and Champagne. While the identity of its inventor was lost to the sands of time, we do know the cocktail made its print debut in Esquire’s 1949 edition of Handbook for Hosts. Whip up a big batch for your next luau or for any beach party in need of a little extra class.

Sweet, Sour


  • 1.5 oz Gold rum
  • .75 oz Lime juice
  • .75 oz Honey syrup
  • Champagne
  • Lime twist


Step one

Add the rum, lime juice and honey syrup to a shaker. Add ice and shake.

Step two

Using a Hawthorne strainer, strain into a highball glass.

Step three

Add fresh ice, fill to the top with Champagne and garnish with a lime twist curled around a pick.

Contributed by Supercall

More from Food & Drink