Añejo Highball
Aged rum, orange liqueur and lime topped with ginger beer. A modern classic by Dale DeGroff.
Built in glass · Highball · Easy · about 2 minutes · about 14% ABV
Ingredients
- 45 ml Aged rum
- 15 ml Triple sec / Cointreau
- 15 ml Fresh lime juice
- 2 dashes Angostura bitters
- 90 ml Ginger beer
- Lime wheel (garnish)
- Orange slice (garnish)
Method
- Ice the glass
- Pour 45 ml aged rum into the glass
- Pour 15 ml Triple sec / Cointreau into the glass
- Add 15 ml fresh lime juice
- Add 2 dashes of Angostura bitters
- Top with 90 ml ginger beer
- Stir once
- Garnish
Tip
Pour the ginger beer gently.
About the Añejo Highball
Created by Dale DeGroff in the late 1990s as a tribute to Cuban bartenders.
The buck and mule family. Bucks and mules mix a spirit with ginger ale or ginger beer and a little citrus. Bucks were popular around 1900. The Moscow Mule, created in Los Angeles in the early 1940s, made the copper-mug version famous around the world.
Añejo Highball FAQ
What's in an Añejo Highball?
45 ml aged rum, 15 ml triple sec / cointreau, 15 ml fresh lime juice, 2 dashes angostura bitters, 90 ml ginger beer, garnished with lime wheel and orange slice.
How strong is an Añejo Highball?
About 14% ABV once mixed with ice, which is 2.0 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir an Añejo Highball?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve an Añejo Highball in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
