Not every drink has deep roots in ancient civilization or in 1800s Europe – and the Anejo Highball is proof that we are constantly developing new cocktails, even in modern times.
One man that is internationally celebrated for his ingenuity and innovation in the mixology world is Dale Degroff, who is the creator of the Anejo Highball. His book, “The Craft of the Cocktail” is considered a “bartending Bible”, if you will, and to illustrate just how renowned he is, we will put it like this: he is the founding member of the Museum of the American Cocktail in New Orleans. You read that right – he is so celebrated in the mixology and bartending world, that he helped found an entire museum about it. The Anejo Highball was Dale’s way of saluting the Cuban bartenders of the early 1900s.
- 1.5 ounces of rum (anejo)
- .5 ounce orange curacao
- .5 ounce lime juice
- 2 dashes of Angostura bitters
- 2 ounces of ginger beer
- First, add ice to the highball glass
- Then add the bitters so that it collects at the bottom, and build the drink with the dash of lime juice to prepare a bed of flavor before you add the more alcoholic contents
- Afterwards, the orange curacao should be added.
- The aged rum (“anejo” is Spanish for “aged”) comes next and is topped off with ginger beer.
- Then, stir the drink for a modern classic.
- Highball glass
Created in 2000; the anejo highball is proof that the cocktail culture still has room to evolve. An eloquent mix of traditional tropical flavors but with a modern adaptation; it’s no surprise that its creator is so celebrated that many people call him the “King Of The Cocktail”. Try and Anejo Highball, and add an orange slice or lime wheel as a garnish (if you like), and drink to Dave!