Zero-Effort Highballs: Make Anything Taste Like “You Meant It”

Our north star is simple: this rum should go with everything. You don’t need a bar cart, a fancy cocktail kit, or a PhD in tiki. You need a cold glass, good bubbles, and a couple of tiny habits that turn “yeah that’ll do” into “that was bloody delicious!”

Mixers: why “real” wins

Use natural/“full fat” mixers (cloudy lemonade, fiery ginger beer with real ginger, proper cola). Here’s why:

• Flavour carry: Real sugar + natural acids help the spice notes travel. Artificial sweeteners can taste thin or leave a lingering aftertaste that muddies the finish.

• Mouthfeel: Proper sugar gives body. Your drink feels rounder, not hollow.

• Balance: Our spice profile was built to sit across sweet + sour + spice. Real mixers lock that in.

  
  

Good picks:

• Cloudy lemonade (Sicilian-style), ginger beer with a real bite, quality cola, soda water + a squeeze of fresh citrus, pressed apple juice, pink grapefruit soda, iced tea with a touch of honey.

  
  

If you only have diet mixers: still delicious but add a tiny squeeze of fresh citrus to perk up the edges and consider a 5–10ml splash of simple syrup to bring back body.

Ice: the secret ingredient you’re ignoring

Ice isn’t just “cold stuff.” It’s structure.

• Fill the glass to the top. More ice = less melt = better flavour.

• Big cubes if you can (silicone tray = £5 well spent). They dilute slower and look sharp.

• Carbonated last. Build rum + citrus/syrup first over ice, then add the fizzy mixer and give a gentle, single stir.

  
  

Garnish: small effort, big signal

Garnishes aren’t decoration; they’re aroma.

• Citrus peel (lemon or orange): peel a coin-size piece, squeeze the oils over the drink, rim the glass, drop it in. Instant “I care.”

• Fresh ginger slice: wakes up ginger beer serves.

• Apple fan (three thin slices) or lime wheel: simple, crisp, photogenic.

• Mint: clap it once in your palm to release aroma, then tuck it in.

• Nutmeg: one quick grate over darker serves adds a cosy nose.

  
  

The house ratios (no measuring drama)

• Everyday highball: 50ml rum : 150ml mixer (1 : 3).

• Long & light: 50ml rum : 200ml mixer (1 : 4).

• Richer & shorter (rocks): 50ml rum : 100–120ml mixer (1 : 2 to 1 : 2.4).

  
  

Build like a pro in 15 seconds

1. Glass full of ice.

2. Rum in.

3. Citrus/syrup (if using).

4. Mixer to the top.

5. One gentle stir.

6. Express a peel or drop a simple garnish. Done.

   
   

Tiny upgrades from the cupboard

• A dash of bitters (if you have it) = instant depth.

• A micro-pinch of sea salt in citrusy serves = brighter flavours (think “salt on fruit”).

• Pre-chill your mixer = less melt, more fizz.

  
  

Try these (almost zero effort)

• Rum & Ginger Highball: 50ml Reverence Spiced Rum + 150ml fiery ginger beer, lime squeeze.

• Rum & Cloudy Lemonade: 50ml rum + 150ml cloudy lemonade, lemon peel expressed.

• Cola Classic: 50ml rum + 150ml quality cola, lime wedge.

• Orchard Snap: 50ml rum + 75ml pressed apple juice+ 75ml ginger beer, apple slice.

  
  

Bottom line: choose mixers with real flavour, treat ice like an ingredient, and give your drink a nose with a simple garnish. Even with the most basic kit, you can pour something that tastes intentional, and that’s the point.