User:OberMegaTrans/ss2021/Airmail (Cocktail)
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Published Article: Airmail (Cocktail)
Work Log
[edit]This is our work log with deadlines for us to keep in mind as we work in translating Airmail (Cocktail) from German into English.
| To do | by | status |
| translate assigned section | 18 June 2021 | ✓ |
| proofread assigned section | 21 June 2021 | (✓) |
| bring article together; proofread; publish | 23 June 2021 | (✓) |
Translations and Edits
[edit]| Section 1 - Translator/Editor | German Original | English Translation | Edit |
|---|---|---|---|
| HarryStylesShowerCourtain/ThatsNotYou | Airmail (Cocktail)
[Bildbeschreibung: Airmail Cocktail, dekoriert mit einer Briefmarke] Airmail oder Air Mail (auch Airmail Cocktail; von englisch airmail / air mail ‚Luftpost‘) ist ein klassischer Cocktail aus Rum, Limetten- oder Zitronensaft, Honig und Schaumwein. Er entstand vermutlich während oder kurz nach der Prohibitionszeit in den Vereinigten Staaten oder auf Kuba, also in den 1920er oder 1930er Jahren. Geschichte Wie schon beim etwas älteren Aviation Cocktail, zu dessen Rezeptur im Übrigen keine Ähnlichkeit besteht, erinnert der Name an die Luftfahrt, die sich damals rasant entwickelte. Luftpost war in jenen Jahren, als internationale Telefonverbindungen noch eine Seltenheit waren, das schnellste Kommunikationsmittel über Ländergrenzen hinweg. Wegen der Alkoholprohibition war es US-Amerikanern bis 1933 nur im Ausland möglich, legal Alkohol zu trinken – davon profitierte unter anderem Kuba, wo sich in den 1920er Jahren eine ausgeprägte Bar- und Cocktailkultur entwickelte. Seit 1925 bestand eine Flugverbindung von Key West nach Havanna, und im Jahr 1930 begann ein regelmäßiger Luftpostdienst auf der Insel. Wenig später tauchte der Airmail Cocktail erstmals in einer Werbebroschüre des damals noch auf Kuba ansässigen Rum-Herstellers Bacardi auf. 1941 wurde das Rezept in einem Mixbuch veröffentlicht. In seinen Rezeptsammlungen Just Cocktails (1939) und Here’s How (1941) hatte der Autor W. C. Whitfield zahlreiche Drinks aus den Jahren der Prohibition zusammengetragen und mit teils lakonischen Kommentaren versehen. |
Airmail (Cocktail)
[picture description: Airmail Cocktail, garnished with a stamp] Airmail or Air Mail (also Airmail Cocktail) is a classic cocktail made with rum, lime or lemon juice, honey, and sparkling wine. It was probably created during or shortly after the time of prohibition in the United States of America or in Cuba, i.e. in the 1920s or 1930s. History As with the slightly older Aviation Cocktail, to whose recipe there is no similarity, the name is reminiscent of aviation, which developed rapidly at that time. In those years when international telephone connections were still a rarity, airmail was the fastest means of communication across national borders. Because of alcohol prohibition, Americans were only able to drink alcohol legally abroad until 1933. Cuba, among others, benefited from this as a pronounced bar and cocktail culture was developing there in the 1920s. Since 1925, there was a flight connection from Key West to Havana, and in 1930, a regular airmail service began to and from the island. Shortly after, the Airmail Cocktail appeared for the first time in an advertising brochure of the then still Cuba-based rum manufacturer Bacardi. In 1941, the recipe was published in a mixology book. In his recipe collections Just Cocktails (1939) and Here's How (1941), the author W.C. Whitfield had collected numerous drinks from the years of Prohibition and provided them with partly with comments in a laconic style phrase. |
Airmail (Cocktail)
[picture description: The Airmail Cocktail garnished with a postal stamp] The Airmail or Air Mail (also Airmail Cocktail) is a classic cocktail based on rum, lime or lemon juice, honey, and sparkling wine. It was probably created during or shortly after the period of prohibition in the United States of America or on Cuba, i.e. in the 1920s or 1930s. History As with the slightly older Aviation Cocktail, to whose recipe there is no similarity, the name is reminiscent of aviation which developed rapidly at that time. In those years when international telephone connections were still a rarity, airmail was the fastest means of communication across national borders. Because of prohibition, Americans were only able to legally drink alcohol abroad until 1933. Cuba, among other countries, benefited from this as a pronounced bar and cocktail culture began developing on the island in the 1920s. Since 1925, flights were available from Key West to Havana, and in 1930, a regular airmail service was established to and from the island. Shortly after, the Airmail Cocktail appeared for the first time in an advertising brochure of the then still Cuba-based rum manufacturer Bacardí. In 1941, the recipe was published in a mixology book. In his recipe collections, Just Cocktails (1939) and Here's How (1941), the author W.C. Whitfield had collected numerous drinks from the years of prohibition and provided them with comments partly in laconic style. |
| Section 2 - Translator/Editor | German Original | English Translation | Edit |
|---|---|---|---|
| TheSealOfApproval/HarryStylesShowerCourtain | Zum Airmail Cocktail schrieb er: „It ought to make you fly high“ (etwa: er soellte dich hoch fliegn lassen oder zu Höhenflügen verleiten). Die Aufnahme in das 1949 erschienene Handbook for Hosts des Männermagazins Esquire verhalf dem Cocktail einige Jahre später zu größerer Bekanntheit.
In den folgenden Jahrzehnten wurde der Cocktail allerdings nur selten publiziert. Eine gewisse Renaissance erlebte er erst mit der Rückbesinnung auf klassische Rezepturen seit den 2000er Jahren, zu der unter anderem die Verbreitung des 2011 erschienenen PDT Cocktail Book (deutsch: Das geheime Cocktailbuch, 2012) sowie Marketingaktivitäten von Bacardi beitrugen. Zutaten und Zubereitung Basis des Airmail Cocktails ist eine Sour-Mischung aus Rum, Limettensaft und Honig bzw. Honigsirup, die stets zuerst im Cocktail-Shaker mit Eiswürfeln geschüttelt und anschließend in ein vorgekühltes Cocktailglas abgeseiht wird. Danach wird mit gekühltem Schaumwein aufgefüllt und kurz umgerührt. Bei den Zutaten hat der Airmail insoweit Ähnlichkeit mit dem Rum-Drink Canchánchara (gereifter Rum, Limettensaft, Honig), der allerdings ohne Schaumwein auskommt. Esquire sieht im Airmail eine „Kreuzung aus French 75 und Honey Bee“. Der French 75 ist ein Champagner-Drink mit einer klassischen Sour-Mischung aus Gin, Zitronensaft und Zuckersirup; der Honey Bee kombiniert weißen Rum mit Honig und Zitronensaft, ist also eine Daiquiri-Variante mit Honig. |
As far as the ‚Airmail Cocktail’ is concerned, Whitfield commented on it ‘It ought to make you fly high’.
The cocktail gained further popularity when the recipe got mentioned in the ‘Handbook for Hosts’ in the American men’s magazine ‘Esquire’ in 1949.
Ingredients and similar cocktails:
The basic ingredient for the ‘Airmail Cocktail’ is a sour mixture of rum, lime juice and honey (or honey sirup), which are shook first on ice in a cocktail shaker and then strained in a cold Cocktail jar. Then sparkling wine is added in the mix to fill it up and stirred. The drink is related to the quite similar ‘Canchánchara’ , which consists of the same ingredients but the sparkling wine. The ‘Esquire’ magazine comments on the ‘Airmail Cocktail’ that it’s a ‘combination of ‘French 75’ and ‘Honey Bee’. The ‘French 75’ is a Champaign based drink with a classic mix of Gin, lemon juice and sugar sirup, while the ‘Honey Bee’ consists of white rum, honey and lemon juice and therefore is akin to a Daiquiri. Recipe: 1. Mix rum, lime juice and honey 2. Shake in cocktail shaker on ice 3. Strain it into cold jar 4. Fill it up with sparkling wine |
As far as the Airmail Cocktail is concerned, Whitfield commented on it ‘It ought to make you fly high’.
The cocktail gained further popularity when the recipe was mentioned in the Handbook for Hosts in Esquire magazine in 1949.
Ingredients and similar cocktails The basis for the Airmail Cocktail is a sour mixture of rum, lime juice and honey (or honey syrup), which are first shaken on ice in a cocktail shaker and then strained into a pre-cooled cocktail glass. The mixture is then topped up with sparkling wine. The drink is related to the quite similar Canchánchara, which consists of the same ingredients except for the sparkling wine. ‘Esquire’ magazine calls the Airmail Cocktail a "combination of the cocktails French 75 and Honey Bee". The French 75 is a Champagne-based drink and a classic mixture of Gin, lemon juice and sugar syrup, while the Honey Bee consists of white rum, honey and lemon juice and therefore is akin to a Daiquiri. Recipe: 1. Mix rum, lime juice and honey. 2. Pour into a cocktail shaker with ice and shake. 3. Strain into cold glass. 4. Top up with sparkling wine. |
| Section 3 - Translator/Editor | German Original | English Translation | Edit |
|---|---|---|---|
| ThatsNotYou/TheSealOfApproval | Ein moderner Cocktail mit den gemeinsamen Zutaten (gereifter) Rum, Limettensaft und Champagner ist der 2002 entstandene Old Cuban.
Die meisten Rezepte sehen für den Airmail ein Mischungsverhältnis von 3 cl Rum, 1,5 cl Limettensaft und 1,5 cl Honigsirup vor, aufgegossen wird dann mit etwa 3 cl Champagner und garniert entweder – wie bei den meisten Schaumwein-Cocktails – gar nicht oder lediglich mit einer Limettenscheibe am Glasrand; das Imbibe-Magazin empfiehlt einen Tropfen Angosturabitter und ein Blatt Minze, der Rum-Hersteller Bacardi eine Briefmarke. Der Cocktail kann sowohl mit gereiftem (braunem) Rum als auch mit ungereiftem (weißem) Rum zubereitet werden, wobei sich im ersten Fall ein vergleichsweise aromatischer, im zweiten ein eher milder Honig wie Akazienblütenhonig empfiehlt. Oft wird kubanischer Rum empfohlen. Anstelle von Limettensaft ist auch Zitronensaft möglich. Honigsirup ist eine Mischung aus Honig und Wasser, zum Beispiel im Verhältnis 2:1, die sich gegenüber pur verwendetem Honig leichter dosieren und vermixen lässt. Meist wird der Cocktail mit trockenem Champagner, Crémant oder Sekt aufgegossen, seltener mit Prosecco. Serviert wird „straight up“, also ohne Eis, in einem vorgekühlten Champagnerglas oder einer Cocktailschale, wobei es auch Rezepte mit deutlich größerer Flüssigkeitsmenge und im Verhältnis mehr Schaumwein gibt, die in einem Collinsglas serviert werden. |
The Old Cuban is a modern cocktail which originated in 2002 and shares the following ingredients with The Airmail: (aged) rum, lime juice and champagne. // A modern cocktail which shares the ingredients rum, lime juice and champagne with the Airmail Cocktail is the Old Cuban. Its creation dates back to 2002. //
Most recipes feature a mixture ratio of 3 cl rum, 1.5 cl lime juice and 1.5 cl honey syrup, which are then topped up with 3 cl champagne and either garnished with a slice of lime on the rim of the glass or not garnished at all - as usual for cocktails based on sparkling wine. The magazine Imbibe recommends a dash of Angostura (bitters) and a mint leaf, while the rum manufacturer Bacardí recommends a postage stamp as garnish. The Cocktail can be prepared with aged (dark), as well as little aged (white) rum. Dark rum is best complimented with the addition of a comparatively aromatic honey, while white rum prefers the use of a mild honey like Acacia blossom honey. Cuban rum is often recommended. Substitution of the lime juice with lemon juice is possible. The honey syrup used for the cocktail is a mixture of 2 parts honey and 1 part water, which is easier to incorporate into mixtures and to add to taste than pure honey. In most cases, the cocktail is topped up with dry champagne, Crémant or sparkling wine (less so with Prosecco). It is usually served straight up in a pre-cooled champagne flute or coupe. Some recipes call for much larger quantities of liquid and proportionally more sparkling wine which therefore suggests serving the cocktail in a Collins glass. |
Difficulties
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Airmail (Cocktail)
The Airmail or Air Mail (also Airmail Cocktail) is a classic cocktail based on rum, lime or lemon juice, honey, and sparkling wine. It was probably created during or shortly after the period of prohibition in the United States of America or on Cuba, i.e. in the 1920s or 1930s.
History
As with the slightly older Aviation (cocktail)|Aviation Cocktail , to whose recipe there is no similarity, the name is reminiscent of aviation which developed rapidly at that time. In those years when international telephone connections were still a rarity, airmail was the fastest means of communication across national borders. Because of - prohibition, Americans were only able to legally drink alcohol abroad until 1933. Cuba, among other countries, benefited from this as a pronounced bar and cocktail culture began developing on the island in the 1920s. Since 1925, flights were available from Key West to Havana, and in 1930, a regular airmail service was established to and from the island. Shortly after, the Airmail Cocktail appeared for the first time in an advertising brochure of the then still Cuba-based rum manufacturer Bacardí.
In 1941, the recipe was published in a mixology book. In his recipe collections, Just Cocktails (1939) and Here's How (1941), the author W.C. Whitfield had collected numerous drinks from the years of - prohibition and provided them with comments partly in laconic style. As far as the Airmail Cocktail is concerned, Whitfield commented on it ‘It ought to make you fly high’. The cocktail gained further popularity when the recipe was mentioned in the Handbook for Hosts in Esquire magazine in 1949.
In the following decades, the cocktail wasn't very popular. In the 2010s, however, the cocktail experienced another boom by being mentioned in the PDT Cocktail Book (2011) and by the promotion of alcoholic drinks by the brand Bacardí.
Ingredients and similar cocktails
The basis for the Airmail Cocktail is a sour mixture of rum, lime juice and honey (or honey syrup), which are first shaken on ice in a cocktail shaker and then strained into a pre-cooled cocktail glass. The mixture is then topped up with sparkling wine. The drink is similar to the Canchánchara, which consists of the same ingredients except for the sparkling wine. Esquire magazine calls the Airmail Cocktail a "combination of the cocktails French 75 and Honey Bee ". The French 75 is a Champagne-based drink and a classic mixture of Gin, lemon juice and sugar syrup, while the Honey Bee consists of white rum, honey and lemon juice and therefore is akin to a Daiquiri. A modern cocktail which shares the ingredients rum, lime juice and champagne with the Airmail Cocktail is the Old Cuban. Its creation dates back to 2002.
Most recipes feature a mixture ratio of 3 cl rum, 1.5 cl lime juice and 1.5 cl honey syrup, which are then topped up with 3 cl champagne and either garnished with a slice of lime on the rim of the glass or not garnished at all - as usual for cocktails based on sparkling wine. The magazine Imbibe recommends a dash of Angostura (bitters) and a mint leaf, while the rum manufacturer Bacardí recommends a postage stamp as garnish.
The Cocktail can be prepared with dark or white rum. Dark rum is best complimented with the addition of a comparatively aromatic honey, while white rum prefers the use of a mild honey like Acacia blossom honey . Cuban rum is often recommended. Substitution of the lime juice with lemon juice is possible. The honey syrup used for the cocktail is a mixture of 2 parts honey and 1 part water, which is easier to incorporate into mixtures and to add to taste than pure honey. In most cases, the cocktail is topped up with dry champagne, Crémant or sparkling wine (less so with Prosecco).
It is usually served straight up in a pre-cooled champagne flute or coupe. Some recipes call for much larger quantities of liquid and proportionally more sparkling wine which therefore suggests serving the cocktail in a Collins glass.