Il Postino

Directions

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.