Añejo Highball
Aged rum, lime and orange liqueur meet ginger beer in a light, spicy highball.
Ingredients
- Dark rum, aged, preferably añejo or dark rum45 ml
- Orange liqueur, curaçao or triple sec15 ml
- Lime juice, freshly squeezed7.5 ml
- Aromatic bitters (Angostura)e.g. Angostura2 dashes
- Ginger beer, preferably a robust, spicy onetop up
- Lime, for garnish (optional)1 wheel
- Orange, for garnish (optional)1 slice
- Ginger, fresh, for extra spice (optional)1 piece
Method
- Fill a highball glass with large, clear ice cubes.
- Shake the rum, orange liqueur, lime juice and Angostura bitters with ice for 8–10 seconds.
- Strain into the ice-filled glass.
- Top carefully with ginger beer to preserve the carbonation, and stir very lightly.
- Garnish with a lime wheel and orange slice, and perhaps a piece of fresh ginger.
Dale DeGroff, Rainbow Room, New York
About this drink
Dale DeGroff created the Añejo Highball in the late 1990s as a tribute to the Cuban bar tradition’s love of aged rum and simple, elegant drinks. Combining rich añejo rum with orange liqueur, lime and Angostura, then topping it with ginger beer, he showed how a few ingredients can create real depth. The drink has since become a modern classic on cocktail-bar menus around the world.
