This was served by Gary Regan and David Wondrich at the 2007 Spirited Dinner at Dickie Brennan’s Bourbon House in New Orleans during Tales of the Cocktail.
1-1/2 ounces Cruzan Estate Diamond rum.
1/2 ounce lime juice.
1/2 ounce honey syrup (1:1 honey and water).
Shake well with cracked ice. Strain into ice-filled highball glass and top with Champagne.
The dish: Broiled Snapper with Crushed Corn and Bourbon Butter.