Serve in aHighball (max 10oz/300ml)
Orange & lime slices
How to make:
SHAKE first 4 ingredients with ice and strain into ice-filled glass charged with half ginger beer. TOP with rest of ginger beer.
|1 1/2 fl oz||Bacardi 8 year old rum|
|1/2 fl oz||Orange Curaçao liqueur|
|1/4 fl oz||Lime juice (freshly squeezed)|
|1 dash||Angostura or other aromatic bitters|
|2 fl oz||Thomas Henry Ginger Beer|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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.