The Anejo Highball is one of the great, new cocktails and it's one that everyone should try and every bartender should know. It was created by Dale DeGroff, one of the masters of modern mixology, in 2000 as a tribute to Cuban bartenders of the early 1900's.
The Anejo (or old) rum really makes this drink, so it's best not to skimp on that ingredient, or the orange curacao for that matter (if that isn't available Cointreau is a worthy substitute). This is simply a great mixed drink, especially for summer or anytime you want a taste of the Caribbean.
Video: Anejo Highball on SmallScreenNetwork.com
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 1 1/2 ounces Anejo rum
- 1/2 ounce orange curacao
- 1/2 ounce lime juice
- 2 dashes of Angostura bitters
- 2 ounces ginger beer
- Lime wheel for garnish
- Orange slice for garnish
- Build the rum, curacao, lime juice and bitters in a highball glass filled with ice.
- Top with ginger beer.
- Garnish with the orange and lime.
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