The Washington Post

Anejo Highball

Anejo Highball 1.000

Deb Lindsey for The Washington Post; glassware from Crate and Barrel

Spirits Dec 21, 2011

Created by cocktail legend Dale DeGroff, this twist on the classic Dark & Stormy calls for the addition of an orange liqueur. Spirits columnist Jason Wilson recommends Cointreau.

As the name suggests, you'll want to use an aged rum, such as Flor de Cana Gran Reserva, Chairman's Reserve or Appleton V/X.

This recipe is featured in the accompanying 3-Bottle Bar package.


Servings: 1
Ingredients
  • 1 1/2 ounces aged rum
  • 1/2 ounce orange liqueur, preferably Cointreau
  • 1/4 ounce freshly squeezed lime juice
  • 2 dashes Angostura bitters
  • Ice
  • Ginger beer
  • Lime wheel, for garnish
  • Orange wheel, for garnish

Directions

Combine the rum, orange liqueur, lime juice and bitters in a highball glass. Add ice, then top with ginger beer and stir to incorporate.

Garnish with the lime and orange wheels.


Recipe Source

Adapted from "Bitters: A Spirited History of a Classic Cure-All," by Brad Thomas Parsons (Ten Speed Press, 2011).

Tested by Jason Wilson.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 190


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 14g 5%

Dietary Fiber: 0g 0%

Sugar: 9g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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