Amid the apple- and lychee-flavored ‘tinis that defined the ’90s emerged a more muted class of cocktails that had a lasting impact on bartending methods around the world. The Añejo Highball was among this class, offering a lesson in restraint in its simple combination of rum, Curaçao, lime juice and ginger beer.
- 1 1/2 ounces aged rum
- 1/2 ounce Curaçao
- 1/4 ounce lime juice
- 2 dashes Angostura bitters
- 2 ounces ginger beer
Garnish: lime wheel, orange slice
- In a highball glass filled with ice, add the rum, Curaçao, lime juice and Angostura bitters.
- Top with ginger beer.
- Garnish with a lime wheel and an orange slice.