Anejo Highball
A refreshing, bubbly and sour cocktail ∙ Shake ∙ 3 min ∙ 13.3% ABV ∙
The Anejo Highball is a tall drink of aged Caribbean rum, orange curaçao and lime, shaken and topped with ginger beer in a highball glass.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 4 ingredients with ice: Caribbean aged rum 45 mlOrange curaçao liqueur 15 mlLime juice 10 mlAngostura aromatic bitters 1 dash (opt.)
- Strain into the ice-filled glass charged with half the Ginger beer
- Top with the rest of the Ginger beer
- Garnish with a lemon slice and an orange slice
Tips
- Half the ginger beer goes in before you strain and the rest on top; pour both gently so the drink keeps its fizz.
History
The Anejo Highball was created by American bartender Dale DeGroff during his tenure at the Rainbow Room in New York City, generally dated to the late 1990s. DeGroff, who led the Rainbow Room's cocktail program from 1987 to 1999, became a leading figure of the modern craft cocktail revival. He devised the drink as a tribute to the bartending tradition of Cuba, building it around aged (añejo) rum, curaçao, and lime, the flavor combination he considered classic in Cuban cocktails.
FAQ
What is in an Añejo Highball?
45 ml aged Caribbean rum, 15 ml orange curaçao, 10 ml fresh lime juice and an optional dash of Angostura bitters, topped with 60 ml ginger beer. At about 13.3% ABV it is light for a rum drink, thanks to the ginger beer.
Is an Añejo Highball shaken or stirred?
Shaken, except for the ginger beer. The rum, curaçao, lime and bitters are shaken with ice and strained onto half the ginger beer, and the rest goes on top, so it keeps its fizz.
