History Of The Añejo Highball:
Not every bartender will know the Añejo Highball. This rum and ginger beer cocktail one of the greatest new cocktails that could almost be considered a modern classic. A riff on the Mule, Dale Degroff is credited as the bartender/mixologist that created this fantastic cocktail in the early 90′s and is considered to be one of the masters of Modern Mixology. This was his cocktail tribute to the Cuban bartenders of days past.
What should you buy?
Pick up a decent aged rum (we like Havana Club 7). As for an orange curaçao, try a dry curaçao or triple sec. Do not use Blue Curaçao. That’s not what Dale had in mind when creating the Añejo Highball. The added blue may be fun to look at, but it’s just not the same.
Always use fresh limes. Squeeze those limes to get that fresh juice plus some of the oils from the rind. Bottled lime juice (even the organic stuff) just doesn’t taste the same as fresh squeezed lime juice. Do yourself a favour and always use fresh fruit. Angostura bitters are everywhere and can usually be found at one of the larger grocery stores. Buy a nice spicy ginger beer too for this cocktail. Some people like Fever Tree as a brand but I like to source that really spicy Jamaican Ginger Beer.
- 1 1/2 oz Añejo rum
- 1/2 oz orange curacao
- 1/2 oz lime juice
- 2 dashes of Angostura bitters
- 2 oz ginger beer
- lime wheel for garnish
- orange slice for garnish
Add that aged rum, Curaçao, and fresh squeezed lime juice into cocktail shaker. Add ice until the shaker is half full. Give 4-5 shakes, then pour the entire mix into a tall glass with ice. Add ginger beer and three to four dash on the bitters. Garnish and serve your Añejo Highball. Enjoy.