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Bartenders Share Their Most Delicious Rum Highball Recipes

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

Cocktail Cartel Co.’s Brugal Highball

Ingredients:

  • Long, cylindrical ice cube
  • Fresh long cucumber slice
  • 1.5 ounces Brugal 1888
  • Grapefruit soda (Cocktail Cartel Co. recommends Cold Q Grapefruit)

Directions:

1. Chill a 10 to 12-ounce highball glass in the freezer a few hours before mixing.
2. Remove glass from freezer and add ice.
3. Clip cucumber to glass with a mini clothespin.
4. Pour Brugal 1888 over ice.
5. Add grapefruit soda to top.
Bridget Shevlin/Matthew Zach

Azrhiel Frost’s Brugal Highball

Ingredients:

  • ¼ ounce Lavender Kola Syrup
  • 2 ounces Brugal Extra Dry rum infused with Butterfly blue pea flower tea
  • Soda water to taste
  • ¼ ounce lime juice

Directions:

1. Infuse Brugal rum with Butterfly blue pea flower tea in advance of preparation.
2. Mix lavender and kola simple syrups (or infuse your own in advance) in equal parts.
3. Combine infused rum and syrup over ice in a shaker, then stir.
4. Pour over ice into a collins glass.
5. Add soda water almost to top.
6. Present to drinker, and add lime juice; the acidity of the lime will change the blue of the tea to purple in a creative serving flourish.
7. After a moment, stir the drink to mix in the lime juice and serve.
Bridget Shevlin/Matthew Zach

Katie Renshaw’s Brugal Highball

Ingredients:

  • 1½ ounces Brugal Añejo
  • ½ ounce pineapple gomme syrup
  • ½ ounce Fino sherry
  • 1 bar spoon of verjus blanc
  • 1 dash absinthe
  • Soda water to taste
  • Orange peel for garnish
  • Pineapple leaf for garnish

Directions:

1. Build in glass and top with ice and soda water
2. Garnish with orange peel and pineapple leaf