The original version of this tiki-influenced Highball was invented in 1942 by Joe Scialom at the Shepheard’s Hotel in Cairo, Egypt. It was one of the rum-less cocktails that Trader Vic helped popularize, and it is still enjoyed by many cocktail enthusiasts today, due to its straightforward template of spirits, carbonation, and some bitters for depth of flavor. To make the classic version of this cocktail, bartenders could use either bourbon, or brandy split with gin. However, bourbon eventually won out as the preferred spirit for this cocktail due to its exceptional ability to pair with ginger. “It’s a delicious and refreshing sipper, especially in the heat,” says Michael Neff, beverage director at The Cottonmouth Club in Houston. “It was originally created as a ‘morning-after’ tonic, as the name implies, but the flavors marry perfectly to create a delicious, easy-drinking Highball.” Neff riffs on the classic template with the use of his original cardamom-vanilla Angostura bitters, which complement each of the base spirits featured in the recipe. These bitters also add aromatic nuance that brightens the cocktail significantly. It’s as easy to drink as it is to make.