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For this sparkling rum-and-honey cocktail at Prospect, Brooke Arthur drew inspiration from the Bumble-Bee Cocktail that appeared in Charles H. Baker, Jr’s South American Gentleman’s Companion in 1951.
2 oz. amber Jamaican rum (Arthur recommends Appleton Estate Reserve)
3/4 oz. fresh lime juice
3/4 oz. honey syrup (see below)
1/2 oz. fresh egg white (pasteurized if you like)
1 dash Angostura bitters
5-6 fresh mint leaves
Chilled dry sparkling wine
Tools: Cocktail shaker, bar strainer, fine-mesh strainer
Garnish: wide strip of orange zest
Combine all ingredients except sparkling wine in cocktail shaker and shake vigorously, without ice, until egg white starts to foam, about 10 seconds. Fill shaker with ice and shake again until chilled and foamy, about 10 seconds. Double-strain through bar strainer and fine-mesh strainer into chilled glass. Top with sparkling wine, about 1 ounce or to taste. Garnish.
For the honey syrup, combine equal parts hot water and honey (Arthur uses blackberry honey) and stir until honey is dissolved. Keep leftover syrup refrigerated.
Brooke Arthur for Prospect, San Francisco