Mint & Mirth gives the Airmail, a classic cocktail dating from the late ’40s, a Portland twist with syrup made from Bee Local honey smoked in white oak:


• 1 1/2 oz Calhoun Bros. rum

• 1/2 oz lime juice

• 1/2 oz white oak–smoked Bee Local honey syrup*

• 3 oz dry Champagne

• Edible gold leaf

*Smoked Honey Syrup


• 1/2 cup Bee Local White Oak Smoked Honey

• 1/2 cup water


1. Add the water to a small saucepan and bring to a boil over high heat.

2. Add the honey and reduce to low heat; simmer for two minutes.

3. Remove from stove and let cool.


In a shaker, combine rum, lime juice, syrup, and ice, and shake until tin is frosty. Strain into a chilled flute and top with Champagne. To garnish, slightly dampen outside of glass and gently apply gold leaf.