Sunday, November 21, 2010



Beretta was a game-changing venue--the first cocktail-driven restaurant to open in San Francisco. It paved the way for standout spots like Comstock Saloon and Bar Agricole. The latter was started by cocktail figurehead Thad Vogler, who put the Airmail on Beretta's opening drink menu. With dark rum, sparkling wine, honey and mint, this classic cocktail is elegant, refreshing and still one of the bar's top-selling drinks.

1½ ounces aƱejo rum, like Flor de Cana     seven-year-old
¾ ounce fresh lime juice
1 ounce orange-blossom honey syrup (1 part orange-blossom honey to 1 part water)
1 ounce Prosecco
Several drops of Angostura bitters
Mint leaf, for garnish

In a cocktail shaker, combine the rum, lime juice, honey syrup and ice. Shake vigorously. Strain into a cocktail glass and top with the Prosecco. Add the bitters and mint leaf to the top of the drink and serve.


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