The Añejo Highball Cocktail Recipe
The New Classic Cocktails, what’s up with that? Welcome to the Cocktail Spirit from Small Screen Network. I’m our host, Robert Hess. Some friends of mine wrote this book, New Classic Cocktails, Gary Regan, Mardee Haidin Regan. It’s an excellent cocktail book that rather than being a big gigantic compendium of cocktails, you just kind of dive in to individual drinks and tries to focus on what makes these drinks slightly different.
He’s picking drinks from around the world from various restaurants and various bartenders that have been making drinks and are doing their own little special twist on stuff. As you go through the pages, you’ll see a lot of photographs, excellent photographs and different cocktails and drinks, a lot of information about how to make them properly.
A drink I’d like to share with you today is a drink from this book and it’s also from a good friend of mine Dale De Groff it’s called the Anejo Highball. Now, the Anejo Highball starts off with some Anejo Rum. But first let’s get our cocktail glass ready. We’re going to use a rocks glass and we’re going to fill it with ice.
What we’re going to do here is a process called a “build” in where you’re actually putting the drink ingredients into the glass that’s going to be served in. We start off with an ounce and a half of Anejo Rum. This wine has one of those silly little poured things on the top that I really hate and it’s a puree brand out there that is making this silly little tops, please remove them. They just get in our way and they get it all clogged up, but for now we didn’t get clogged up. So we’re adding the rum, then we’re adding a half ounce of orange Curacao and a half ounce of lime juice.
Again, fresh squeeze and a couple of dashes of Angostura Bitters and now we’re going to top it off with ginger ale or ginger beer. We give it a quick stir and then garnish with a slice of orange and a slice of lime, and there we have the Anejo Highball.
These another great drinks can be found in the “New Classic Cocktails”. We’ve got our copy from KegWorks.com
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