In compiling a story about premium rums and how to enjoy them, I emailed my friend Dale DeGroff, a.k.a. King Cocktail, asking if he might have a drink recipe or two to contribute to the cause. And man, did he ever!
The Añejo Highball was concocted by Dale as "a tribute to the great bartenders of Cuba, in particular, Constante Ribelagua from the Floridita, who created the Papa Doble Daiquiris for Hemingway." With that sentiment in mind, the flavourful, thirst-quenching, peppery version I crafted was made with Havana Club 7-Year-Old, but if you can't get your hands on real Cuban rum, Appleton Reserve, Mount Gay Extra Old or Cruzan Estate 5-Year-Old will all do the trick nicely. Just don't try this with an ordinary white rum, since it will destroy the balance in the cocktail.
The Añejo Highball
1 1/2 oz. Añejo Rum
3/4 oz. Orange Curacao
1/4 oz. Lime Juice
2 Dashes Angostura Bitters
2 oz. Ginger Beer
Build in a highball glass and fill with ginger beer. Garnish with lime wheel and orange slice.
For more from Dale, check out www.kingcocktail.com or www.museumoftheamericancocktail.org, and if you fancy yourself a bartender of significant skill, consider entering Cocktail 200, The American Cocktail Awards, which you can access through the Museum's site.
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