A Night In Old Mandalay
A refreshing, rum-forward highball that evokes the romance of the tropics. This cocktail combines the crispness of light rum and the depth of añejo rum with fresh citrus juices, all lengthened by the spicy effervescence of ginger ale.
What it tastes like
The aroma is dominated by fresh citrus and the spicy scent of ginger. On the palate, the bright orange juice balances against the oak and vanilla notes of the añejo rum. The mouthfeel is light and effervescent, finishing with a sharp, clean acidity from the lemon and a lingering ginger heat.
Flavour profile
Ingredients
- Light Rum1 oz
- Añejo Rum1 oz
- Orange Juice1 oz
- Lemon Juice0.5 oz
- Ginger Ale3 oz
- Lemon Twist1 slice
Preparation
- 1
Fill a cocktail shaker halfway with ice cubes.
- 2
Add the light rum, añejo rum, orange juice, and lemon juice to the shaker.
- 3
Shake vigorously until the mixture is well-chilled.
- 4
Strain the cocktail into a Highball glass filled with fresh ice cubes.
- 5
Top with ginger ale and stir gently to combine.
- 6
Garnish with a lemon twist.
Substitutions
- Ginger AleGinger Beer — This increases the spice level and provides a drier, more pungent finish.
- Light RumWhite Agricole Rum — It introduces a grassy, vegetal quality that cuts through the sweet orange juice.
- Orange JuicePineapple Juice — The drink becomes more tropical and develops a thicker, frothier texture.
- Añejo RumDark Spiced Rum — This adds prominent notes of cinnamon and clove to the mid-palate.
Variations
Mandalay Mule
Swap the orange juice for extra lime juice and replace the ginger ale with a spicy ginger beer for a sharper, more carbonated profile.
Bitter Sunset
Add two dashes of Angostura bitters to the shaker to introduce a woody, herbal complexity to the finish.