Cocktail: Anejo Highball

I have highball glasses, but I never think to use them. Nonetheless, the Anejo Highball tastes just as great in a lowball glass, which is easier to deal with. This is a recipe that appeared in the Washington Post and comes from Brad Thomas Parsons' Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas.

Anejo Highball

1/2 oz. rum
1/2 oz. orange liqueur (Cointreau)
1/4 oz. fresh-squeezed lime juice
2 dashes Angostura bitters
Ginger beer
(Optional garnishes: lime and orange wheels)

Combine rum, Cointreau, lime juice and bitters in a glass over ice. Top with ginger beer.