02 / TALL · Long and cold
The Bang Highball
Dry ginger, hard ice and a lot of lime. Built in the glass in under a minute, and the only serve here that gets better the longer you leave it standing.
Ingredients
- Boombangh The Good50 ml
- Dry ginger ale, well chilled120 ml
- Lime juice, fresh15 ml
- Lime wedge1
Method
- Fill a highball to the very top with ice. Under-filling is what makes a highball go flat and warm halfway down.
- Pour the rum and lime juice straight in.
- Top with the ginger ale, poured down the inside of the glass so it keeps its bubbles.
- One slow lift with a bar spoon to combine — do not stir it properly.
- Squeeze the lime wedge over and drop it in.
Dry ginger ale, not ginger beer. Beer is sweeter and heavier and buries the rum; ale leaves room for it.
