Añejo Highball

Dale DeGroff | New York City

90s Drink Anejo Highball

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.

Ingredients

Serving: 1

  • 1 1/2 ounces aged rum
  • 1 1/2 ounces aged rum
  • 1/2 ounce Curaçao
  • 1/2 ounce Curaçao
  • 1/4 ounce lime juice
  • 1/4 ounce lime juice
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters
  • 2 ounces ginger beer
  • 2 ounces ginger beer

Garnish: lime wheel, orange slice

Directions
  1. In a highball glass filled with ice, add the rum, Curaçao, lime juice and Angostura bitters.
  2. Top with ginger beer.
  3. Garnish with a lime wheel and an orange slice.

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