Il Postino

1. 1

   To make the honey syrup, combine the honey and water in a small saucepan and bring the mixture to a boil over high heat.

2. 2

   Reduce the heat and simmer until the honey is the consistency of thin syrup.

3. 3

   Turn off the heat and set aside to cool the syrup to room temperature before using.

4. 4

   Store refrigerated in an airtight container for up to a week.

5. 5

   To make each cocktail, combine the rum, lime juice, and honey syrup in a shaker with ice and shake well.

6. 6

   Add the Prosecco and shake again.

7. 7

   Strain the cocktail into a champagne flute, adding more Prosecco, if necessary, to fill the glass.

8. 8

   Garnish with a lime twist and serve.

* Per serving · 4 servings · Values may vary.