|1 1⁄2 fl oz||Bacardi Ocho Anos|
|1⁄2 fl oz||Pierre Ferrand Curacao|
|1⁄4 fl oz||Freshly squeezed lime juice|
|1 dash||Angostura or other aromatic bitters|
|2 fl oz||Three Cents Ginger Beer|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Orange and rum with a hint of ginger spice. Long and thirst-quenching.
The Añijo Highball was created in the late 1990s by Dale DeGroff at The Rainbow Room, New York City, USA.
Information on Highball cocktails, their history and tips on the perfect serve can be found on our page.