Cocktail & Other Recipes By Spirit Bourbon Cocktails

Horse’s Neck

A Collins glass with a rounded, etched base containing an amber-colored effervescent cocktail garnished with a swath of lemon zest
Image:

Liquor.com / Tim Nusog 

Dating back to the late 19th century, a Horse’s Neck was originally a refreshing glass of nonalcoholic ginger ale, and a jigger of bourbon, rye or brandy was added somewhere down the line. This two-ingredient cocktail is an easy-to-make crowd pleaser, especially for those who like an exaggerated garnish (the Horse’s Neck gets its name from its long coiled lemon peel that snakes around the inside of the glass).

While it’s often regarded as a derby day drink, the Horse’s Neck is quite versatile—Nicole Fas, the beverage director and bar manager at La Pícara in Santurce, Puerto Rico, recommends this cocktail as a warm-weather pick-me-up, preferably on a beach. At times, though, she opts for a more island-inspired riff: “Instead of whiskey or brandy, I switch for aged rum (preferably Puerto Rican) and squeeze a lime in it instead of the lemon peel,” she shares. Fas’ variation is closer to Simon Ford’s Lincoln Club Cooler, a lighter and more approachable version of the Dark ’n Stormy, and is equally simple to make. How you decide to mix yours is entirely up to you.

Ingredients

  • 2 ounces bourbon, brandy or American rye whiskey

  • Ginger ale, chilled, to top

  • Garnish: lemon peel

Steps

  1. Add the whiskey into a Collins glass over ice.

  2. Top with ginger ale.

  3. Garnish with a long strip of lemon peel.