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These Bartender Recipes Will Help You Mix Rum Highballs Like a Pro

Published On 07/09/2018 Published On 07/09/2018
Bridget Shevlin/Matthew Zach
Bridget Shevlin/Matthew Zach

Mowing the Lawn

Ingredients:

  • 1¾ ounces Brugal Anejo rum
  • ½ ounce Giffard Banane Du Bresil liqueur
  • Bottle of Miller High Life
  • Grapefruit as garnish

Directions:

1. Pour rum and liqueur into a chilled pint glass, quickly stir with a spoon, and add ice.
2. Zest a grapefruit twist over the drink.
3. Top off with beer.

Moroccan Mint Tea

Ingredients:

  • 1 tablespoon gunpowder green tea
  • 1 tablespoon sugar
  • 30 mint leaves
  • 5 cups boiling water

Directions:

1. Add all ingredients to boiling water.
2. Stir and let steep for 15 minutes.
3. Strain with tea strainer or fine strainer.
4. Refrigerate overnight. The colder the better to help with carbonation.
Bridget Shevlin/Matthew Zach

Aaron Melendrez’s Highball Recipe

Ingredients:

  • 1½ ounces Brugal Extra Dry
  • ½ ounce Brugal Añejo rum
  • ¼ ounce Clement Mahina coco liqueur
  • 1 teaspoon fresh lime juice
  • 1 pull of Bittermens ‘Elemakule tiki bitters
  • 4 ounces Moroccan mint tea (recipe above)
  • Small bundle of mint for garnish
  • Lime wheel for garnish
  • Ice balls for minimal melting

Directions:

1. Put an 11-12 oz collins glass in the freezer for 20 minutes.
2. Add tea to iSi soda stream and double carbonate.
3. Shake well, let sit for a few minutes.
4. Mix all ingredients except tea and garnishes.
5. Add ice cube and stir for five seconds.
6. Top with 4 ounces carbonated Moroccan mint tea from an iSi soda siphon.
7. Give one quick stir.
8. Garnish with a lively mint bundle and a lime wheel.
Bridget Shevlin/Matthew Zach

Alli Torres’s Highball Recipe

Ingredients:

  • 1½ ounces Brugal Extra Dry
  • ¾ ounce orgeat
  • ½ ounce lime juice
  • Dash of NYC rooftop honey infused with Shaquanda local hot sauce
  • Pineapple soda
  • Brugal 1888 to taste
  • (Optional) garnish with honeycomb, pineapple leaf, and an orange peel

Directions:

1. Mix all ingredients except soda and Brugal 1888 in a shaker and shake hard.
2. Pour into glass.
3. Top with pineapple soda almost to the brim.
4. Float Brugal 1888 atop to seal the sweetness in.
5. Repeat if necessary, which Torres highly recommends.