Friday, April 27, 2012
Cocktail: Anejo Highball
I have highball glasses, but I never think to use them. Nonetheless, the Anejo Highball tastes just as great in a lowball glass, which is easier to deal with. This is a recipe that appeared in the Washington Post and comes from Brad Thomas Parsons' Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas.
1/2 oz. rum
1/2 oz. orange liqueur (Cointreau)
1/4 oz. fresh-squeezed lime juice
2 dashes Angostura bitters
(Optional garnishes: lime and orange wheels)
Combine rum, Cointreau, lime juice and bitters in a glass over ice. Top with ginger beer.