This one was brought to my attention by my sister-in-law, who said she’d had one at a local establishment. I was sufficiently intrigued that I gave it a try, and I’m quite pleased with the result.
- 1 1/2 oz amber rum
- 3/4 oz lime juice
- 3/4 oz honey syrup
- 2 oz hard cider*
Add the rum, lime juice, and honey syrup to a shaker with ice. Strain into a chilled coupe glass and top with the hard cider.
Today, I used Smith & Cross “Navy Strength” Jamaica Rum, which worked extremely well, but I’ve also had success with Planteray Xaymaca Special Dry Rum, which is a bit sweeter. I used a honey syrup made with the spring honey from Where the River Bends Farm in Schaghticoke, New York.
My late father was a big fan of Antoine Saint Exupéry, who was, among other things, a pilot for l’Aéropostale in north Africa, so I think I have some underlying sentimental predisposition to like this drink, based on its name alone. But it can certainly hold its own among its cousins the French 75 and the Old Cuban, both of which are favorites of mine.
*I use dry hard cider, usually Nine Pin Signature, in place of champagne in many of my cocktails. It’s mostly a matter of expediency—I have Nine Pin on tap at home, so I can easily pour a couple ounces, rather than having to open (and then finish 😱) a whole bottle of champagne. But some of it is regional pride. Cider used to be known as America’s table wine, and I like being able to use a high quality, locally produced beverage in place of an expensive import. I hope to write more someday about my particular custom of using cider in place of champagne.