Name: Anejo Highball
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Aged rum (6-10yr); 15 ml Orange Curaçao; 7.5 ml Lime juice; 1 dash Aromatic bitters; 60 ml Ginger beer

Anejo Highball
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Serve in a Highball (max 10oz/300ml)

Ingredients:
1 ¹⁄₂ oz	Caribbean blended rum aged 6-10 years
¹⁄₂ oz	Orange Curaçao liqueur
¹⁄₄ oz	Lime juice (freshly squeezed)
1 dash	Angostura Aromatic Bitters
2 oz	Thomas Henry Ginger Beer

Read about cocktail measures and measuring

Garnish: 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.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Orange and rum with a hint of ginger spice. Long and thirst-quenching.

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History:

The Añijo Highball was created in the late 1990s by Dale DeGroff at The Rainbow Room, New York City, USA.
Highball cocktail history

More cocktails by Dale DeGroff

Nutrition:

One serving of Anejo Highball contains 211 calories

Alcohol content:

1.3 standard drinks
13.89% alc./vol. (13.89° proof)
17.7 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 8 comments for Anejo Highball.
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Peter McCarthy

23rd March 2024 at 02:50

I'm using up some bottles of Appalachian ginger beer, which is supposed to be a "Jamaican style" ginger beer and is fairly spicy. I think it might be too much for this cocktail, though, since the aged rum is going to be a bit more delicate than your typical base spirits used in most other ginger beer cocktails, e.g. mules... I'll have to try this one again with some Fever-Tree.

Peter McCarthy

23rd March 2024 at 02:46

Since there's a lot of rum options one could use for this (and some have not worked so well according to the comments here): Appleton Estate 8 Reserve seems to handle the ginger beer well and does not get lost in the mix.

Avery Garnett

17th March 2024 at 19:50

now /this/ is an excellent mule.

Thorsten Muecke

12th February 2023 at 18:44

I made it with Thomas Henry. The result was a very drinkable, comparatively thick, intense drink. Appleton 12 Rare Casks was rather restrained and somewhat masked by the ginger beer. Havana Club 7 anos was incredibly good with coffee and caramel notes and a bit more sweetness. Go for a young rum, the indication here of 6-8 years is pretty good. And I recommend, really try it with the Havana Club 7 anos. Dave Brooms's recommends it for mixing with ginger beer in "Rum. The Manual" and he es right.

G. M. Genovese

29th June 2023 at 05:12

I must have missed something here. I just read your comment moments after making this with Havana Club 7 anos and Pierre Ferrand Dry Curacao. I think it might be the ginger beer I used, Fever Tree brand. The 'coffee and caramel notes' you mentioned weren't immediately apparent, but now I can subtly taste them. I guess I'll have to revisit this drink.

John Hinojos

11th June 2022 at 01:24

Not liking sweet cocktails, we upped the lime juice by 50%. Our ginger beer is a small-batch company and it is stronger in ginger, but has less sugar. Made a wonderful cocktail Nice strong ginger flavour and everything else is well balanced.

Areum Jeon

29th April 2022 at 10:18

Loved it, but it was a bit too sweet for me. Maybe next time I'll try with 15ml lime juice.

C Dozois

15th April 2022 at 13:12

Very enjoyable. I combined Bacardi 8yr and Abuello Anejo when making two drinks. Nice combination pairing well with the citrus and ginger beer flavours!