Air Mail

Back in the mid-1900s, airmail was a common method for sending packages and letters, and was without a doubt the fastest way to get something from point A to point B. This cocktail derives its name from that very same idea—it's one of the quickest ways to get from A to B. The origins of the Air Mail are somewhat unclear. The recipe was first published in Esquire's Handbook for Hosts in 1949, but no one is quite sure exactly where it came from. Widely regarded as one of the better champagne cocktails, this fizzy concoction looks like liquid gold poured over ice and tastes like a Caribbean beach vacation in a glass. Email might have replaced airmail, but there's no substitute for this citrusy delight.