Black Flannel Academy

Añejo Highball

Ginger · Lime · Long & refreshing · Orange · Rum · Sour

Aged rum, orange liqueur and lime gain ginger lift, with aromatic bitters adding depth to the highball.

DrinkBoy published specification · 1 reference serve.

Glassware

Highball

Technique

Build

Ice

Cubes

Garnish

Lime wedge, orange wedge

Preparation effort

Low

Ingredients & measurements

Ingredient	mL	US fl oz	Source measure / qualification
añejo rum	44.36	1.5	1 1/2 ounces añejo rum
orange curaçao	14.79	0.5	1/2 ounce orange curaçao
lime juice	14.79	0.5	1/2 ounce lime juice
2 dashes Angostura Bitters	—	—	2 dashes Angostura Bitters
ginger beer	29.57	1	1 ounce ginger beer

Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.

How to make it

Combine rum, curaçao, lime and bitters over ice, then add ginger beer gently.

Glass: Highball. Ice: Cubes. Garnish: Lime wedge, orange wedge.

Flavor & balance

Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
Bitter (supporting): Cocktail bitters or coffee contribute a bitter accent; a small dose need not dominate.
Spicy (Heat) (supporting): Ginger or pepper seasoning supplies heat distinct from ethanol warmth.
Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.

Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.

Preparation & batching

Service complexity: low. Batchability: spirit components only.

Measure and label the chosen product specification; chill appropriate glassware.
Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.

Add carbonated ingredients at service; do not shake or store the finished fizzy drink as a still batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.

Spirit & ingredient choices

Style	Role	Evidence level	Qualification
S091 — Column Still Rum	base	qualified	The recipe identifies rum but not this still configuration. Choose a bottle meeting the stated color/age/origin and confirm its production; this is an option, not a required subtype.
S094 — Pot Still Rum	base	qualified	The recipe identifies rum but not this still configuration. Choose a bottle meeting the stated color/age/origin and confirm its production; this is an option, not a required subtype.
S095 — Pot-Column Blended Rum	base	qualified	The recipe identifies rum but not this still configuration. Choose a bottle meeting the stated color/age/origin and confirm its production; this is an option, not a required subtype.
S058 — Citrus Liqueur	supporting	documented	Named ingredient fits this style family; confirm the chosen product identity.
S082 — Non-potable Bitters	seasoning	documented	Named ingredient fits this style family; confirm the chosen product identity.
S065 — 0 ABV Mixer	mixer	qualified	Mixer role only; select a verified 0.0% product. The finished cocktail is not itself classified as this ingredient style.

Recipe notes & variations

For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.

Sources & further reading

Robert Hess / DrinkBoy — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.

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